These are a hit around our house lately! They are slightly frozen, which will make them a great treat come summer. They also happen to be very good for you. I’ve doubled the amount of tahini from the original recipe so we get more calcium in every bite.
Nutty Minty Carob Fudge Balls
original recipe from “The Guilt-Free Gourmet”, modified by Wardeh Harmon
- 2 cups hazelnuts
- 1 cup sesame tahini
- 1/2 cup agave syrup
- 1/3 cup raw carob powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint flavoring
Grind the hazelnuts in a heavy duty blender or food processor until they resemble a coarse flour, similar to almond meal. Empty the ground hazelnuts into a bowl. Add all other ingredients. Mix together well. Lay a sheet of wax paper on a baking tray (that will fit in your freezer). Wet hands as needed to roll heaping tablespoon portions into round balls. Place on prepared tray. Freeze. Thaw a few minutes before serving.
Variation: Feel free to substitute other nuts, such as cashews or almonds, for the hazelnuts. In addition, one can use natural peanut butter or almond butter for the tahini.
Chocolate Mint Nut Ball Variation: Substitute an equal amount of cocoa powder for the carob powder.
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Hi Wardeh! These are like a super fancy version of the peanut butter “candy” we made when I was little. I tried to make some the other day, but I added rolled oats and ended up with something that nearly broke my cuisinart! Then the stuff was so stiff I added some water, and that made it worse. Finally I decided to try baking it, and I turned out like peanut-buttery granola bars, only a bit more cookie like, and a little weird.
So I could use cocoa, instead of carob, right? They’re pretty much the same nutritionally, I guess it just comes down to preference. Do you toast the hazelnuts first? I’ve heard that agave syrup is really expensive. How does it compare with honey and maple syrup?
Love, Sarah
Sarah, you can use cocoa instead of carob. That sounds yummy! I’m a little worried about your cuisinart, though. I didn’t toast the hazelnuts. Agave, in small quantities, is expensive. I buy it 2-1/2 gallons at a time and it is about the same price as raw honey. Agave has a lower GI, which means it releases sugar into the blood stream at a slower rate, than honey or maple syrup. It also doesn’t have a strong flavor like honey — it tastes more like sugar. We like it!
Ooooh! These sound really good. I love mint.
Hi Wardeh! I just made these today, using honey instead of agave syrup. They were so yummy and I love that they’re so full of good fats and calcium! Thanks for sharing. I have a feeling they’ll become a family favorite.
Rachelle, what good news! You just made my day. I’m so glad your family liked them. Thanks for letting me know!
Hi,
Good Organic Chocolate or nibs have WAY MORE ANTI-OXIDANTS, taste better and are better for you.
Carob is such a dismal second in taste and nutrition.
I really don’t know of a single person when given the choice that would pick Carob over Chocolate.
Carob was the Chocolate substitute of the 70′s before people were made aware of Chocolates amazing anti-depressant properties as well.
I just don’t understand why anybody would use Carob over chocolate.
Regards,
Phoebe
These are excellent! Thank you for posting the recipe!!!