I like experimenting with new ingredients, and carob powder is something I am currently obsessing about. After making these Carob Prune Truffles last week, I haven’t stopped thinking about the ways to use carob powder in other desserts. How about some carob waffles, carob muffins, carob pancakes, or even some carob hazelnut spread?
Carob powder looks very much like cacao powder because it’s the same color. It has a very pleasant mild taste and is naturally sweet. An awesome part about it is that you can pretty much use carob powder instead of chocolate in almost any recipe. Although, I think that any die-hard chocoholic will tell you that it doesn’t taste like chocolate. And that’s OK because I am not trying to ditch chocolate here, I am just going for some new flavors and ideas.
Carob powder is made from a carob fruit that grows in Mediterranean. It’s also known as honey locust or St. John’s bread. Carob is very high in calcium and magnesium. It’s low in fat and, therefore, doesn’t need preservatives which are added to chocolate.
Moving on to the next ingredient in these Carob Prune Truffles. Yes, the prunes!
Prunes are low glycemic and super rich in nutrients. Moreover, many nutritionists say that prune is the forgotten superfood. So, can we give it some love today and bring it into the spotlight? If you want to learn more about why prunes are so good for you, check out this article by Glycemic Index Foundation.
One last note about the recipe: you can roll the truffles in the carob powder if you like, or you can skip this step if you have small kids and think they might get messy. Regardless if they are coated in additional carob powder or not, the truffles taste awesome. I rolled half of mine in the powder to show them to you on the picture. As you can see, the dark brown ones are plain, and the light brown ones were rolled in the powder.
- 2 cups/375 g pitted prunes
- 1 cup almond meal
- 1 cup carob powder, divided
- 1 tsp ground cinnamon
- 1/4 cup coconut oil, melted
- Place the prunes, almond meal, 1/2 cup carob powder, cinnamon and coconut oil into a food processor. Pulse a few times until everything is combined. The mixture might look dry, but you should be able to form small balls. **See the notes.
- Cover a baking sheet with parchment paper. Scoop 1 1/2 tablespoon of the mixture, roll it into a ball and place on the baking sheet. Continue with the rest of the mixture. Put the baking sheet in the freezer for about 20 minutes.
- Remove from the freezer and roll the truffles in the remaining 1/2 cup carob powder to coat.
- Store in the fridge in a glass container with a tight lid.