Once upon a time, I was a raw foodie(ish). And some of the delicacies I used to not-cook still show up in my kitchen on the regular, like these yummy carob almond truffles. Super simple, relatively quick, and arguably healthy – what’s not to love?
Carob Almond Truffles
2 cups almond flour
1/2 cup carob powder (or cacao works too)
pinch of sea salt
3/4 cup agave nectar
2 tablespoons olive oil
1 cup shredded unsweetened coconut
(*plus another 1/2-1 cup shredded coconut set aside in a bowl for finish*)
In a large bowl combine the above ingredients (dry ones first!) until it reaches a doughlike consistency. Then use your hands to roll the dough into balls. And finally, roll the balls in the bowl of shredded cocount to give them a pretty white coating. Serve as-is or chilled.
I like to store mine either in the fridge or the freezer, but IMO they’re pretty amazing whether room temp, chilled, or frozen.
Note: I usually make these with carob powder, but every now and then I substitute cacao powder. I find the cacao gives them a richer flavor. For a comparison of carob versus cacao, give this article a read.