Recipes
Almond Butter Carob Crunchies
Submitted By: Rhonda Malkmus
Want to serve one of the best holiday desserts your family has ever tasted? Try Rhonda's Almond Butter Carob Crunchies! This recipe is on page 200 of Rhonda Malkmus' Hallelujah Holiday Recipes book.
Ingredients
- ¾ cups almond butter
- ½ cup carob powder
- 3 Medjool dates (pitted, soaked 2 hours, and drained)
- 1 Tbsp distilled water
- ½ cup rolled oats
- 1 cup pecans OR almonds (chopped)
- ½ cup unsweetened coconut
Directions
- Reserve 2 tablespoons coconut, set aside.
- Combine remaining ingredients in a food processor with an “S” blade and combine ingredients well.
- Shape mixture into small bite-sized balls.
- Roll in reserved coconut.
- Store in plastic container with wax paper between layers in the refrigerator.
Option: Omit coconut and use chopped nuts both in recipe and to roll crunchies to coat.
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