This recipe came about after I craved something sweet but still wanted to feel as if I was being a good girl! If you’ve read my recent post Diary of an Intolerant Mum: The Test Kit, you’ll know that I’ve had to cut out dairy and various other things from my diet. This factor contributed to my urgent craving. I had recently brought some Carob Flour from Foods You Can and at the time was both excited to use my new ingredient but also scratching my head as to what exactly I could use if for. I had a create splurge in the kitchen, these are my favourite bursts of energy, when I’m not quite sure what I’m making but my gut tells me it’s going to be good. I didn’t disappoint myself this time! These are deeply rich in flavour not too sweet and two’s enough to bury any craving.

5 from 1 vote
Carob & Date Balls: vegan, dairy free, gluten free
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Carob & Date Balls
Prep Time
30 mins
Total Time
1 hrs
 
Author: Glutarama
Ingredients
  • 6 large dates
  • 3 heaped tsp cashew butter
  • 50 g desiccated coconut
  • 2 tbsp carob flour
  • 1 tbsp coconut oil
  • 100 g dried prunes
  • 30 g coconut flour
to coat
  • 100 g 70% dark chocolate
Instructions
  1. Quite simply add all the ingredients into a blender and whizz to a paste.
  2. If the mixture is a little dry add a little more coconut oil, if wet, add a little more coconut flour.
  3. Using a teaspoon roll mixture into 24 small balls
  4. In a microwave carefully melt the 70% chocolate making sure not to burn.
  5. Dip the balls into the chocolate and coat.
  6. Place onto a baking tray covered with grease proof paper.
  7. Pop into the fridge to chill for at least 30 minutes before eating.
Recipe Notes
These will need to be kept in the fridge in a tupperware container.If they last that long, they can keep for at least a week.