Thursday, December 24, 2009
Conscience-Friendly Christmas Delights: Part II
My gift to you... is the recipe for those chocolate cookies pictured above! They are quick, so you can still make them now for your gathering tonight or tomorrow!
Carob Coconut Truffles:
1 cup virgin coconut oil
1 cup roasted carob powder
1/2 cup Medjool dates (I used dried apricots and prunes)
1/2 cup raisins
1/2 cup water
1 cup almond meal (almonds ground in a coffee grinder)
1 1/2 cups unsweetened coconut flakes
1/2 cup quinoa flakes
2 tsp vanilla extract
1 tsp salt
Melt coconut oil. Combine with carob in a bowl and whisk until smooth. Set aside. In a high speed blender, blend dried fruit and water until it becomes a smooth syrup. Add dried fruit syrup to carob mixture. Stir in vanilla and salt. Add almond meal and remaining ingredients, mixing thoroughly. Using your hands or a small cookie scoop, make walnut-sized balls. Refridgerate for an hour before serving. (Or... if you can't wait... put them in the freezer. They don't freeze solid, so you can even keep them in the freezer to have them on hand).