These super yummy carob balls are the perfect alternative to chocolate Easter eggs for the little ones this holiday season. No dairy, no gluten, no added sugar! The tofu keeps them a nice soft texture, while adding some protein too.
| Recipe: 250g medium-firm tofu 3/4 cup pitted dates, finely chopped 1 tablespoon maple syrup or honey 2-3 tablespoons carob powder, sifted 1 teaspoon pure vanilla essence 1 tablespoon tahini 1 cup almond meal (ground almonds) 1/2 cup desiccated coconut extra coconut for coating |  |
Pat the tofu dry with paper towels to remove excess water. Place into a bowl and mash with a fork. Add the rest of the ingredients and mix using your hands to evenly combine.
Form into small balls and roll in extra desiccated coconut. Transfer to a container in a single layer and refrigerate overnight. Keeps 4-5 days in the fridge. Makes approx 30 small balls.
Form into small balls and roll in extra desiccated coconut. Transfer to a container in a single layer and refrigerate overnight. Keeps 4-5 days in the fridge. Makes approx 30 small balls.
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