Prep 15 mins
Cook 0 mins
From Jane Kinderlehrer's the Art of Cooking with Love and Wheat Germ (and Other Natural Foods.) This stuff is so good! And who says a hunk of butter is bad for you? Well, all right, this book is about 30 year old. I have made it substituting Smucker's Natural Peanut Butter for the butter and omitting the arrowroot. Very good. It's also good rolled in unsweetened coconut. (Oh! I think I used powdered milk once when I didn't have any powdered soymilk.)
- 1⁄4 cup butter, softened
- 1⁄4 cup honey
- 1 teaspoon vanilla
- 1⁄3 cup carob powder
- 1⁄3 cup soymilk powder
- 1⁄3 cup arrowroot or 1⁄3 cup protein powder or 1⁄3 cup rice polish
- Cream together the butter, honey, and vanilla.
- Add the powders, mix all ingredients well, and form into balls.
- You can form the balls around a cashew or other nut.
- This must be kept refrigerated because of the butter.
I tagged this in V'gan Recipe Swap July 09. I am also on a restrictive diet and everything but the honey is allowed. So I subbed 1/4 C veg. glycerin and some stevia for sweetener and used regular milk powder. Instead of rolling into balls, I just put it in a container that I could scoop a spoonful out of when I wanted a chocolate fix. It is very sweet this way (don't know if it's the same w/honey?) so I can only have a little at a time. But it's nice to be able to have a chocolate fix once in awhile.