Today’s recipe was created by culinary master Leslie White from Zeal Food here in Boulder. This decadent sweet treat was the closing morsel of yumminess that completed our cleanse-friendly meal last week, and people have been talking about it since.
Wait a minute…did we just say cleanse-friendly?!
Rich in antioxidants, carob is a commonly used chocolate substitute, although it does not come from the same plant. It’s also caffeine-free, unlike it’s chocolatey friend cocoa and cacao.
So dust off your food processor and get ready to roll up some raw balls that will have everyone asking for your recipe.
With carob kisses,
Carob Cashew Raw Balls
Yield: 16-20 balls
- 2 cups cashews
- 2 cups medjool dates, pitted
- 1 TB vanilla paste (or vanilla extract)
- 1/4 cup carob powder (or more to taste)
- 1/4 cup maca powder
- 1/4 cup coconut oil, melted
- 2 TB maple syrup
In a food processor fitted with an S-blade combine cashews, dates, vanilla, carob, maca, coconut oil, and maple syrup.
Pulse until mixture is comes together into a ball when you squeeze it in your hand. Roll 2 tablespoons of the mixture into a ball at a time. Store in the refrigerator for up to 1 week or the freezer for 2 weeks.