these Cherry Carob Truffles are vibrantly colored and brightly flavored, sweet and salty bites. A quick and easy, five ingredient recipe.
Carob Balls
I have been making these for a couple years now - as energy bites, as chocolate covered truffles, as bars. I first made these when it was my turn to bring snacks to class during my Master Veg program, and they morphed into an empty tray very quickly. That kind of stuff always makes me happy.
I have also sent these Cherry Carob Truffles to work with Jason, and I take them to the hospital often too.
As is, without the carob coating, they are a perfect snack - pistachios bring vitamins, minerals, fats, protein, and great flavor. Pistachios are my second favorite nut. Dried cherries pack superior antioxidant power and that tart sweet flavor I love - and these cherries are from our tree!
When the weather turns cold, they put on their carob coat:
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Cherry Carob Truffles
these Cherry Carob Truffles are vibrantly colored and brightly flavored, sweet and salty bites. A quick and easy, five ingredient recipe.
Ingredients
- 1 cup pistachios
- 1 tablespoon coconut oil
- 6 oz dried cherries
- 2 tablespoons maple syrup
- 1 teaspoon coconut oil
- ¼ cup carob chips
Instructions
- Line baking sheet with parchment. Set aside.
- In food processor, add pistachios. Process to small pieces.
- Add 1 tablespoon coconut oil, pulse a few times to combine.
- Add cherries and maple syrup, process to a crumbly sticky texture.
- Using hands, press small amounts together and roll into balls.
- Add 1 teaspoon coconut oil and carob chips to saucepan over lowest heat, melt until smooth. Remove from heat.
- Using a fork, dip each ball into the melted carob and place on parchment. Set aside to cool / set, or place in refrigerator to set the carob quickly.
Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 48Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 21mgCarbohydrates: 6gFiber: 1gSugar: 6gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Healing Tomato says
You know I haven't been a fan of Carob before. I found them to leave a bitter after taste sometimes. You have definitely intrigued me with this recipe. I will give them a try.
Kim - Liv Life says
Oh Kristina!! I'm positively swooning!! I think I could call these beauties breakfast and be the perfect wake up call. One of my favorite farmers market vendors has lovely organic dried cherries... they'll be in my basket next weekend!
Lisa @ Panning The Globe says
Wow - these are so exciting to look at and I'm guessing they are scrumptious! I can't wait to make these.
Ashley @ Big Flavors from a Tiny Kitchen says
These look like such fun, delicious bite-sized treats! I haven't tried using carob at home before, but now I reeeeeally want to!
Kathy Hester says
Ive never been a big fan of carob, but I'm have to try it again since I saw those gorgeous treats!
Adriana Martin says
I los pistachios and the combination wit the carob and the cherries sounds really nice I want a truffle now =)
Kimberly @ The Daring Gourmet says
These looks and sound great! Love the combination of cherries, pistachios and maple syrup!
Salty Vegan says
These look and sound absolutely delicious! But to be honest, I have never heard of carob chips until your post. I went to your Week 1 Bringin' Carob Back post to get a better understanding of this possibly magical thing you call carob. I'm not sure if I will be able to find them in my town. But now that you have FORCED me learn what carob chips are, I must try them! So it will be the thrill of the hunt for me this weekend. Hopefully I can find them. Either way, I'll be trying this recipe with or without the carob chips. I have a feeling these will be fabulous either way. Thanks for sharing!
Kristina Sloggett says
you can definitely use melted chocolate in place of the carob, or you may be able to find a carob powder (then combine it with coconut oil for a melty coating). carob is a whole different thing from chocolate, with a completely different flavor - I hope you can find to try! and these are just as good PLAIN, without any coating at all, so enjoy!
Laura @ Sprint 2 the Table says
People are so funny about carob sometimes. I could eat it by the handful! Love, love, love these!
Kristina Sloggett says
me too - and I have. especially during Bringin' Carob Back prep... the flavor is SO GOOD, once you get over any fallacy that it might taste like chocolate!
Rebecca @ Strength and Sunshine says
Ah, pistachios! So good!!!