My husband is from Israel. Kids in Israel used to take pods straight from a tree and chew on them for the sweetness. For years he searched for this mystery “haroov” from his childhood.

Low and behold, it turns out it was carob from a carob tree!

We love this sweet raw, vegan, carob truffle. Made with hemp butter, agave and rolled in coconut, we’re sure you’ll love it, too!

fudge- it ball truffles

• 3/4 cup organic raw, unsalted tahini
• 1/4 cup unsweetened almond milk
• 2 tablespoons light agave nectar
• 1 teaspoon organic vanilla
• 1/2 teaspoon cinnamon
• 4 packets or 2 teaspoons Stevia Plus Powder
• 1/2 cup raw carob powder
• 1/2 cup unsweetened coconut
  

In a medium mixing bowl, place tahini, almond milk, agave, vanilla, and cinnamon.  With a flat spatula, mix until smooth.  Add stevia powder and mix until powder is distributed evenly.  Using a tablespoon at a time, add carob powder to mixture.  Using spatula, work carob powder into mixture with a folding and pressing action against the bowl.  Continue this process until all the carob powder is used.

The batter will look and feel shiny and hard like a fudge.  If the batter is too sticky to roll, add a bit more carob to get the texture of a non-sticky fudge.

Scoop out a tablespoon of the fudge batter and roll into a ball.  Roll ball in unsweetened coconut and serve in mini-cupcake papers.

Yield: 24ish truffles.