8 Medjool dates – pitted and roughly chopped
2 tsp raw carob powder
100g ground almonds (or ground toasted pumpkin seeds or other nuts)
– make fresh ground nuts/seeds in coffee or nut grinder
*Zest of 1 lime– chopped
*Juice of ½ lime
Coconut - unsweetened sulfite-free shredded or desiccated coconut
Whole sesame seeds – black or brown
*Substitute: may use orange, grapefruit, lemon or other citrus fruit in place of lime.
Add dates, carob powder and lime zest to food processor. Mix until smooth paste. Add ground nuts or seeds and mix thoroughly.
Chill several hours or shape right away. Moisten hands with cold water. Form mixture into uniform bite-sized balls. Place on either parchment or waxed paper. If mixture is too sticky refrigerate ½ hr.
Coat and roll balls in coconut or sesame seed.
Cover up and refrigerate (for up to 3 days).
nutty minty carob fudge balls
2 cups hazelnuts
1 cup whole sesame tahina (the brown tahina not the white)
1/2 cup agave syrup or rice syrup
1/3 cup raw carob powder
1/2 teaspoon sea salt
1 teaspoon vanilla
1/2 teaspoon peppermint flavoring
Grind the hazelnuts in a heavy duty blender or food processor until they resemble coarse flour, similar to almond meal.
Empty the ground hazelnuts into a bowl.
Add all other ingredients. Mix together well.
Lay a sheet of wax paper on a baking tray (that will fit in your freezer).
Grease hands to roll 2 tablespoon portions into round balls. Place on prepared tray. Freeze.
Thaw a few minutes before serving.