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Carob Energy Bites Recipe (Quick and Easy)

These delicious Carob Bites are the perfect solution when craving something sweet but with NO refined sugar.

Instead, these little bites are naturally sweetened with prunes and carob powder, so you can indulge without the guilt!

Truffles on white background with the text overlay saying: Carob Prune Truffles.

I love experimenting with new ingredients, and carob powder is one that I am currently obsessing with.

After making these carob truffles, carob powder possibilities are all I can think about, but what is it exactly?

What is Carob?

Carob powder is made from the sweet-tasting pods of the Mediterranean carob tree, also known as honey locust or St. John’s bread.

It’s often used interchangeably with cocoa powder in recipes because they have a similar appearance, texture, and mild, sweet flavor (though carob is less bitter).

Die-hard chocolate lovers may argue that carob doesn’t taste like chocolate, and that’s okay!

Using it in recipes isn’t about ditching chocolate altogether but recreating chocolate treats like cookies, cupcakes, pancakes, waffles, and even chocolate truffles with a healthier ingredient.

Why You’ll Love This Recipe

Now, back to these carob balls and why this recipe is a must-make:

  • Carob is very nutritious. Carob is high in fiber, calcium, and magnesium and low in fat and calories. It’s also gluten-free. On top of that, it doesn’t contain any of the chemicals and preservatives often added to chocolate.
  • Naturally sweetened with prunes. Prunes are a low glycemic food loaded with nutrients that many nutritionists consider the forgotten superfood. So, this energy bite recipe is here to give prunes some love.
  • Easy, no-bake snack of dessert. This carob bite recipe is very easy to make and doesn’t require any baking. The best part? You only need a handful of pantry staples to make them!

Carob prune truffles on white background.

Ingredient Notes

Here is a brief overview of the ingredients you’ll need to make this recipe:

  • Pitted prunes – Pitted prunes, which are dried pitted plums, are typically found in the dried fruit section of most grocery stores. They give the carob bites sweetness and moisture.
  • Almond meal – It adds body and structure, creating cohesive, round balls.
  • Carob powder – You will need ½ cup for the batter and a bit extra to roll the balls in.
  • Ground cinnamon – Imparts a vibrant, warming flavor. You can also use nutmeg and a touch of sea salt here.
  • Extra Virgine Coconut oil – When mixed with other ingredients and cooled, it helps bind everything together.

How to Make Carob Energy Bites

Here are the step-by-step instructions on how to make this carob bites:

  1. Mix the ingredients: Place the prunes, almond meal, 1/2 cup of carob powder, cinnamon, and coconut oil in a food processor and pulse to combine.
  2. Roll into balls: Scoop 1½ tablespoons of the mixture, roll it into a ball and place it on a parchment-lined baking sheet. Repeat until you’ve worked through the mixture.
  3. Chill in the freezer: Place the baking sheet in the freezer for about 20 minutes.
  4. Garnish: Remove the baking sheet from the freezer, and roll the balls in carob powder until coated.

Recipe Tips

Here are a few tips to help you make the best carob energy balls:

  • The ingredient mixture might look dry but should have enough moisture to roll into sturdy balls. Add more melted coconut oil to the mix if it’s too dry.
  • A trick to prevent sticking is lightly wetting your hands with water before rolling the mixture into balls.
  • You can roll the truffles in the carob powder or skip this step if you don’t feel like getting messy. Regardless, your carob truffles will taste fantastic. For reference, the dark brown ones in the photos are plain, and the lighter ones are dusted with carob powder.


Here are a few ways you can customize this recipe:

  • Prune alternatives – Make these bites with other dried fruits like dates, figs, or raisins.
  • Almond meal substitutions – Substitute with cashew meal or ground seeds like sunflower or pumpkin.
  • Coconut oil variations – You can also use creamy nut butter like almond, peanut, or cashew to help bind the mixture and enhance the rich and creamy mouthfeel.
  • Additional sweeteners – Before rolling the balls, taste the batter. If it isn’t sweetened to your liking, opt for natural sweeteners like honey, maple syrup, or date paste.
  • Healthy add-ins – For added texture and nutrients, customize your carob bites with add-ins like chia seeds, flax seeds, shredded coconut, or chopped nuts like walnuts, macadamia nuts, and pistachios.

Storing & Freezing

Store carob energy balls in an airtight glass container in the refrigerator for up to 2 weeks.

For longer storage, flash-freeze the balls on a baking sheet. Then, transfer them to a zip-top bag or freezer-safe container and keep frozen for up to 3 months.

Frequently Asked Questions

Here are a few related questions about carob powder:

Is carob powder better for you than cocoa powder?

For the most part, yes. Carob powder’s nutritional content has a slight edge over cocoa powder. For instance, carob has more fiber than cocoa and less fat and calories.

Is carob vegan?

Yes, carob comes from the pods of the carob tree and is naturally free from animal products, making it suitable for a vegan diet.

What does carob powder taste like?

Carob powder has a mild, naturally sweet flavor with nutty notes and caramel undertones. It’s often compared to chocolate but with a less intense and slightly fruity taste.

Does carob taste like chocolate?

While similar, carob’s flavor lacks chocolates’ rich complexity, though it does have its own unique caramel and nutty undertones.

More Sweet Snacks

If you are looking for more healthy sweet snack ideas, check out these easy recipes:

Carob Prune Truffles

Carob Energy Bites Recipe

Yield: 24 truffles
Prep Time: 20 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

This easy Carob Truffles recipe is made with natural ingredients without any refined sugar. Naturally sweetened with carob powder and dried prunes.


  • 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


  1. 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.
  2. 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.
  3. Remove from the freezer and roll the truffles in the remaining 1/2 cup carob powder to coat.
  4. Store in the fridge in a glass container with a tight lid.


1. Prunes should be soft. If your prunes are very dry and hard, soak them in warm water for about 10 minutes or until plump. Drain and pat dry with a paper towel.

2. Nutrition information is a rough estimate for 1 of 24 truffles.

Nutrition Information
Yield 24 Serving Size 1 truffle
Amount Per Serving Calories 122Total Fat 6.9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2.9gCholesterol 0.1mgSodium 7.9mgCarbohydrates 14.9gFiber 1.9gSugar 8.5gProtein 2g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me if you share a picture on Instagram!

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Lauren Lagergren

Thursday 20th of August 2015

I've been looking for more carob dessert/snack recipes for my Genotype Teacher Pinterest board---and to add to my own repertoire. This fits the bill in every way and I love prunes. I made a carob cake once and my husband-I didn't tell him I used carob until after he ate a piece-said it tasted like chocolate.

Maria Ushakova

Friday 21st of August 2015

I am so glad you like the recipe! I should make a carob cake and see if my husband notices the difference :)


Thursday 19th of March 2015

Hi Maria, I adore carob - my grandmother made many desserts with this wonderful ingredient, and she would love your carob and prunes recipe :)

Maria Ushakova

Monday 23rd of March 2015

Grandmothers are the best! My Grandma was a big fan of prunes :)

Anne|Craving Something Healthy

Friday 13th of March 2015

These look so delicious Maria! I'm always amazed at how sweet and almost candy-like prunes are. I'll be making these this weekend!

Maria Ushakova

Friday 13th of March 2015

Thank you so much Anne! I think prunes are very much under-appreciated. I already have one more recipe in mind using them. Can't wait to start experimenting :)

Robin @thebakingexchange

Thursday 12th of March 2015

You've got me curious about prunes + carob, never thought of that. A couple weeks ago I had to substitute carob powder for cocoa powder in a recipe and it turned out really well, no regrets!

Maria Ushakova

Thursday 12th of March 2015

Carob and prunes combination is great! Even my recipe tasting team that consists of my husband and his friend approved this one. And they are not very much into unfamiliar non-traditional flavors :)

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