How to make Carob Balls
Back in 2009, when I first began writing this little ol’ blog, this was the very first recipe I posted. It’s the perfect children’s cooking experience for educators leading up to Christmas as they can be frozen in batches of 9 in individual zip lock bags. (So, each child makes ten of these balls – nine go into the bag, and one is to eat right then and there once they’ve washed their hands)
The set of 9 of these carob balls can be presented in a handmade box on your last day of family day care before you break up for the holidays.
The original recipe is carob for those who something a bit different or healthy for their Christmas Day sweets but feel free to substitute cocoa or cacao for a chocolate hit.
- 1 jar tahini
- 1 jar honey
- 250 grams carob powder
- 2 cups rice puffs/rice bubbles
- flaked coconut
- Firstly, add tahini and honey to a pot and pop it on the stove element on low heat until the two ingredients melt. Add carob powder and mix well.
- Take off heat, and add rice puffs a little at a time until the rice is coated with the carob tahini mixture. (You may need to add a little more rice puffs- just be sure they are coated with brown sticky mixture)
- Fill a low sided container with coconut.
- Take one spoonful of mixture (a large tablespoon makes balls that are about the size of an Australian 20 cent piece) and roll it in coconut. Place each ball on a tray. Continue until you have finished up the mixture.
- Chill in the fridge for 20 minutes before serving.