Comments on: Nutty Minty Carob Fudge Balls

By: baking fairy

baking fairy — Sat, 17 Sep 2011 04:11:59 +0000

These are excellent! Thank you for posting the recipe!!!

By: 50 Edible Homemade Holiday Gifts :: Cate Munroe, Cate's Nutrition Kitchen, Scottsdale Phoenix Gilbert Tempe Nutritionist

Thu, 09 Dec 2010 02:18:32 +0000

[...] Nutty Minty Carob Fudge Balls [...]

By: Nutty Minty Cocoa Fudge Balls « The Prairie Tide

Nutty Minty Cocoa Fudge Balls « The Prairie Tide — Mon, 14 Dec 2009 21:44:52 +0000

[...] thing NOT to do when making Nutty Minty Cocoa Fudge Balls: Do NOT taste the peppermint extract. My lips/tongue still tingle…and it’s been 45 [...]

By: Phoebe

Phoebe — Sat, 25 Oct 2008 18:01:03 +0000

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

By: Rachelle

Rachelle — Mon, 19 Mar 2007 17:55:58 +0000

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!

By: writeathome

writeathome — Sat, 17 Mar 2007 17:53:47 +0000

Ooooh! These sound really good. I love mint.

By: hopeful

hopeful — Sat, 17 Mar 2007 13:38:20 +0000

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!