Carob balls

Article by Angela Haldane

Carob peppermint balls (GF, DF, WF)
These are great after a meal as they are light and the peppermint oil soothes the digestion.

Ingredients:
½ cup honey (Hard honey - not liquid)
½ cup tahini, unhulled if possible
1 cup of cooked chickpeas
1 cup carob powder
2 teaspoons of cinnamon
½ cup ground almonds or pecan nuts
2 tablespoons of maple syrup
3-5 drops of peppermint oil (optional)

Method:
Over a low heat, warm the honey and stir in tahini and maple syrup.
Put in food processor and add all other ingredients.- whiz to a smooth texture.
Roll into grape size balls. Roll the balls into a little extra carob powder to stop them sticking together. Put on a tray and refrigerate.

This recipe will keep in an airtight container in the fridge for up to two weeks.