One of my favorite all-time high protein snacks can be eaten in one bite. Nutty Carob Truffles are not only melt-in-your-mouth addictive, they're also a cinch to make.
Nutty Carob Truffles
Adapted from Tassajara Cooking, by Edward Espe Brown
1 cup of nut butter (peanut, cashew, almond, macadamia nut, tahini, etc)
1/2 - 3/4 cup honey (depending on taste)
1/2 cup wheat bran or wheat germ
1/2 - 3/4 cup carob or cocoa powder (use same amount as honey)
1 teaspoon vanilla
sesame seeds (toasted)
unsweetened coconut flakes (toasted)
nuts (toasted and chopped)
add chopped dried fruit, nuts, sunflower or sesame seeds to the truffle mixture
replace vanilla extract with 1 & 1/2 teaspoons of peppermint extract
In a medium saucepan, gently heat honey and carob or cocoa powder. Bring to a light boil for about two minutes, stirring constantly. Remove from heat and quickly add nut butter, wheat bran or germ, vanilla, and optional variations; mix well. Roll mixture into small balls and coat with toasted sesame seeds, coconut, or chopped nuts. Let rest on a sheet of parchment paper or plate. Share.