I made some raw vegan carob mozart balls :) These are uncooked, chocolate, dairy, gluten and sugar free. Carob is naturally sweet so I don't even sweeten anything except the marzipan centre but you can add some maple syrup to the mix if you would like something sweeter.
I have given up cacao and chocolate as I don't feel it is great for the body and especially for mine, I have become so sensitive to it I have been replacing with carob.
Here is how I made these treats. i don't have exact measurements because with raw food it's ok to guesstimate a bit, to get the right consistency that you want, nothing has to rise or cook through so you can be a little more experimental till something is the how you like. You will learn from experimenting a few times also what works for you:)
For the centre i made raw marzipan from ground almonds and maple syrup which I ground in the nutri bullet and then rolled into small balls.
For the middle layer I blended
1/4 cup of melted coconut oil
1/4 tsp salt
1 banana
1/2 cup water
and sweetner if you like to add but I find that it's sweet enough without.
put this mixture into a bowl and mix in 3/4 cup coconut flour and 1/4 cup of carob powder.
i then wrap this mixture around the marzipan layer in a slightly bigger ball and pop in the freezer for 10 minutes on a plate.
Then for the toping I just put some melted coconut oil in a bowl and keep adding carob powder till it had a nice smooth consistency that was thick enough to just cover the balls. You can also add in some choped nuts to the carob shell mixture to make them more like mozart balls. The shell mix will probably set instantly as the balls will be cold from the freezer but you can put them back in the freezer just to harden up a bit more if you can wait :)
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