Recipe by White Rose Child
This is one essential holiday treat in our household. The peanutty, coconutty chewiness is irresistible... even to many people who've never tried carob.
Top Review by thefoodcritic
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."
- 1 cup smooth peanut butter (I use natural peanut butter- and you could try chunky)
- 1 cup honey or 1 cup agave nectar (the nectar's a perfect vegan alternative) or 1 cup corn syrup
- 1 cup carob powder, sifted (sift then measure)
- 1⁄2 cup sesame seeds
- 1⁄3 cup dried shredded coconut
Directions See How It's Made
- 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!