Prep 15 mins
Cook 10 mins
This is one essential holiday treat in our household. The peanutty, coconutty chewiness is irresistible... even to many people who've never tried carob.
- In a small saucepan, combine the peanut butter and sweetener. Stir over med-low heat until melty.
- Remove from heat.
- GRADUALLY add the carob powder and stir it in- ditto the sesame seeds.
- It's easier to roll into balls once the mixture has cooled a little, so if you can, let it sit 5-10 minutes or even refrigerate.
- Scoop up a chunk with a spoon and roll it into a walnut-sized ball (1 inch) in your fingers. Put it in a small bowl with the coconut and shake the bowl around till the carob ball is coated.
- Store the balls in the fridge. They freeze great, but you'll have to let them thaw or they'll break your teeth!
i thought they were ok. i love carob, but they seemed greasy with the peanut butter and the coconut didnt stick to the outside really great. they seemed to get stiffer as the hours have gone by. my 12 year old who loves sweets/pb said "mom they are a little too sweet, i think im going to get sick."
I have been looking for a sweet something to satisfy my cravings that isn't horrible for me, this is it! I used honey and substituted the sesame for Flax seed. The secret to getting the coconut to stick is to let the mix cool for a bit then roll them into balls and roll them in your hands with the coconut, a little pressure make the coconut stick. I compare these to truffles, you only need to eat 1 or 2, they are very sweet, I think you could cut the sweetener in half if you want.
Yum. We made ours with agave nectar, but no coconut. They are very rich, some hot tea or cold soy milk was a good accompaniment for us.