These sweet little truffles are so decadent, you’ll never miss the cream or sugar in their traditionally made counterparts! These carob truffles are so healthy and really delicious. Carob is one of my favourite ingredients- it mimics chocolate in flavour and texture, and has been around for over 4000 years! In fact, the ancient Greeks knew all about its health benefits, and used it regularly!

 

Carob is full of polyphenols, which regulate blood pressure and act similarly to dietary fiber. It is also rich in antioxidants, and is a good source of calcium and selenium. There has even been some promising research that suggests it can help with bloating! Carob comes in many forms- as a syrup, in blocks, and in a powder. In this recipe, I decided powder was the best option. It mixes well with the coconut oil, and the resulting texture is chewy and dense. These truffles freeze in 10 minutes and can be kept in the fridge for up to a week after they’re made. They’re sweet, and chewy and soft. By adding nuts, these truffles are given a nice crunch and a hint of sweet, nutty flavour.

 

I recommend using silicone mini cupcake molds for this recipe. The molds are the perfect size, and silicone stands up really well in the freezer. Once the truffles are frozen, remove them from the freezer and let them stand at room temperature for a few minutes before popping them out. Garnish lastly with thinly sliced figs for a decadent, beautiful presentation! Eat well to live well!

Vegan Carob-Pistachio Truffles
Course: Dessert
Ingredients
  • 5 tbsp Coconut oil (melted)
  • 2 tbsp Carob powder
  • Handful of chopped pistachios
  • 3 tbsp Honey
  • 2 Figs
Instructions
  1. 1. Melt coconut oil. Stir into the carob powder, and then add the chopped pistachios. Add the honey last, making sure to mix well.


    2. Spoon the mixture into small molds, and freeze for 10 minutes. 


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