1/2cuphoneyNote: Honey isn’t vegan. If you want it truly vegan, swap 1/2 cup maple syrup or date syrup (silan). If the dough gets too soft with maple, add an extra tablespoon or two of carob powder.
1tspvanilla
1cuppuffed wheat
1/2cupchopped walnuts or peacans
For coating (choose one, or mix and match)
Option 1: Coconut
1/4cupdried, powdered coconut
Option 2: Cocoa-Carob
4tbspcocoa powder
4tbspcarob powder
1/4tspcinnamon
Option 3: Carob "Shell"
3tbspCarob powder
1/4cupsugar
2tbspmargarine or cocoa butter or coconut oil
1-2tspwarm plant milkOptional, to thin; soy/almond/coconut all work
Instructions
In a medium bowl, vigorously stir together the almond butter, carob powder, cinnamon, honey, and vanilla until smooth and very thick. (The mixture will be stiff.)
Stir in the puffed wheat and the chopped nuts until evenly combined.
Lightly wet your hands to prevent sticking, then roll the mixture into small balls (about 1–1½ tablespoons each). Keep the outside slightly moist so the coating adheres.
Coat the carob balls
Option 1: Roll in powdered coconut.
Option 2: Mix 4 Tbsp cocoa powder, 4 Tbsp carob powder, and 1/4 tsp ground cinnamon. Roll in the cocoa-carob mixture.
Option 3: Make the shell: Mix carob powder and sugar in a small bowl. Melt margarine (or cocoa butter/coconut oil), remove from heat, and stir into the carob-sugar to form a thick paste. If needed, thin with a tiny splash of warm plant milk; if too thin, add a bit more carob powder. Roll balls in the coating (or spoon it over them).