nutty minty carob fudge balls

original recipe from “The Guilt-Free Gourmet”, modified by Wardeh Harmon

I love these cute little tasty treats. They are super yum and gluten-free, wheat-free, and vegan too! They also contain protein from the nuts which acts to counterbalance the sugars and lowers the glycemic index. Bonus!

2 cups hazelnuts
1 cup whole sesame tahina (the brown tahina not the white)
1/2 cup rice syrup
(I haven't rice syrup in Israel you can use Rice Malt)
1/3 cup raw carob powder
1/2 teaspoon sea salt
1 teaspoon vanilla
1/2 teaspoon peppermint flavoring

Grind the hazelnuts in a heavy duty blender or food processor until they resemble coarse flour, similar to almond meal.

Empty the ground hazelnuts into a bowl.

Add all other ingredients. Mix together well.

Lay a sheet of wax paper on a baking tray (that will fit in your freezer).

Grease hands to roll 2 tablespoon portions into round balls. Place on prepared tray. Freeze.

Thaw a few minutes before serving.

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