Peppermint carob balls

Just whipped up these awesome peppermint carob balls! They are vegan, gluten free, and paleo. They are really easy to make and very tasty!

I got the recipe from and made a few changes. I used carob powder in the main mix instead of cocoa powder since Brad is allergic to chocolate. I also used carob powder to roll the balls in instead of crushed candy canes to eliminate any refined sugar.

I made the balls the suggested size, which ended up being really really big. Next time I’ll probably make them about half the size so that they are more manageable.

One more note, this recipe really fills up a standard food processor. Totally full! You may wish to halve the recipe to make it more manageable to make. I was able to make it work, but I had to scrape down the sides a few times.

Here is a picture of the balls, plus the recipe below that. The balls look like 1.5 inch round balls coated in brown powder.

1 1/3 c almonds

2 c almond flour

2 c dates (pitted and pre-soaked in hot water for 15–20 min)

3/4 c carob powder

1/4 c maple syrup

5 Tbsp coconut oil

1 Tbsp lemon juice

2 tsp vanilla

1 tsp peppermint

pinch of salt

1/8 tsp pepper

carob powder for rolling

Process almonds in food processor until they are a fine crumble.

Add rest of ingredients and process until everything is combined and mixture forms a ball.

Roll into balls, and roll the balls in carob powder to coat.

Store in the refrigerator.

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