Carob Soy Bean Balls Recipes

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

CAROB BALLS

Steps:

• Crush sunflower and sesame seeds (or not if you want crunchier balls).
• Mix all the ingredients except coconut.
• Shape into bite-sized balls.
• Roll the balls in the coconut.
• Refrigerate (so that they get a little harder).

CAROB ORANGE BALLS

Steps:

• Place pecans, walnuts, and dates in food processor and process until the mixture is ground fine.
• Add honey, salt, vanilla, and orange zest to the nut and date mixture, and process until finely chopped.
• Oil hands and roll mixture into quarter size balls.
• Place carob powder on a plate and roll the balls in powder 2 times.

CAROB SOY BEAN BALLS

Steps:

• Blend peanut butter, wheat germ, coconut, soy beans, honey, and carob powder together in a blender; shape into 24 balls.