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.

½ cup honey
½ cup tahini, unhulled if possible
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)

Over a low heat, warm the honey and stir in tahini and maple syrup. Then add the carob and cinnamon, peppermint oil, and lastly, the almonds.
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 for up to two weeks.