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This is another recipe for the sweet tooth and again it is inspired partly by the Engine Shed Recipe Book, though the initial credit must go to our friend Sheila Hyslop. Warning: the vegan adaptation is still somewhat experimental, so please attempt this recipe with a “trial and error” attitude, particularly when preparing the carob coating and olive oil. If you can’t get hold of carob that works well, substitute with vegan cooking chocolate, though we found that chocolate melts more in the hand when the balls get eaten.
- 4 tbsp soya milk
- 100g icing sugar
- 300g desiccated coconut
- 1 tsp vanilla essence
- 300g of some form of sweetened carob (in Edinburgh we use the “light carob drops” from Real Foods)
- 2 tbsps olive oil
- Mix together soya milk, icing sugar, coconut and vanilla.
- Roll mixture into small balls, approximately walnut size.
- Put in fridge for 30 mins or more to harden.
- Melt carob in a bowl over hot water after adding the oil.
- Dip each ball into the carob and place on greaseproof paper on a baking tray to set in the fridge.