Fiber and antioxidant-filled dessert.
This low-calorie sweet treat has no added sugar but is sweet enough to satisfy your taste craving.
Carob Prune Truffle
Ingredients
Serving size: 12 Cook time: 32 minutes Estimated Calories: 185
2 cups of unsweetened pitted prunes.
1 cup of almond flour
1 cup of carob powder, divided.
1 teaspoon of ground cinnamon
1/4 cup of coconut oil, melted (or avocado oil)
1 teaspoon of organic agave
Directions
1. Place the prunes, almond flour, 1/2 cup carob powder, cinnamon, agave, and coconut oil into a food processor.
2. Pulse a few times until everything is combined.
3. The mixture might look dry, but you should be able to form small balls.
4. Cover a baking sheet with parchment paper.
5. Scoop 1 1/2 tablespoon of the mixture, roll it into a ball and place on the baking sheet.
Continue with the rest of the mixture.
6. Place the prunes, almond flour, 1/2 cup carob powder, cinnamon, and coconut oil into a food processor. Pulse a few times until everything is combined. The mixture might look dry, but you should be able to form small balls.
7. Cover a baking sheet with parchment paper.
8. Scoop 1 1/2 tablespoon of the mixture, roll it into a ball and place on the baking sheet.
Continue with the rest of the mixture.
9. Put the baking sheet in the freezer for about 20 minutes.
10. Remove from the freezer and roll the truffles in the remaining 1/2 cup of carob powder to coat.
11. Store in the fridge in a glass container with a tight lid. Put the baking sheet in the freezer for about 20 minutes.
12. Remove from the freezer and roll the truffles in the remaining 1/2 cup of carob powder to coat.
13. Store in the fridge in a glass container with a tight lid.
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