carob almond truffles

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.



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