Thursday, 6 September 2012

Orange Infused Carob Truffles

This is our family favourite. I started making these truffles a couple of years ago after my sister Vanessa introduced me to them, and since then Imad keeps on asking for them. I think that they may become your family favourite too - give them a try.


1/2 cup           Tahini
1/2 cup           Carob Molasses (this can be bought at middle eastern or continental stores)
2 cups             ABC (almond, brazil, cashew) , ground
2 Tbs              Orange rind, grated
1/2 Tbs           Orange juice
2 cups             Soy Carob Buds

  • Mix together in a bowl the tahini, carob molasses, ground nuts, orange rind and orange juice.
  • With damp hands take a teaspoon of mixture and roll into balls. Place onto a lined tray and place in the freezer until the balls are hard.
  • Use a double boiler to melt the carob buds. I usually just put a smaller saucepan into a larger one; put water in the larger saucepan and let it boil and place the carob buds in the smaller saucepan and place that saucepan in the larger one and the carob buds will then melt well.
  • Once the balls are frozen take out of the freezer and insert a toothpick in each one and insert in the melted carob making sure that the carob covers everywhere. Place the coated ball onto the baking paper, take out toothpick and place a nut on top. Done!

"Thou wilt keep him in perfect peace, whose mind is stayed on thee: because he trusteth in thee." Isaiah 26:3

Posted by Melissa Awde

1 comment:

  1. Those Look Absolutely Amazing! And I'm sure they'll taste just as good!


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