Raw carob candies
Ingredients for 14 candies:
50 g coconut flakes
50 g sesame seeds
10 g of carob flour
40 g ground almonds
40 g of maple syrup (or honey)
20 g coconut butter (or normal butter)
Gather all dry ingredients in a bowl and stir well. The carob flour should be well distributed in the mixture in order to have evenly colored candies.
Then mix in the coconut butter with a wooden spoon. Stir until you get well buttered crumbs.
Finally, bind the crumbs with the maple syrup. Shape balls with the size of a cherry with greased hands. Place the bonbons on a tray and refrigerate before serving.
Store the raw carob candies in a cool place in an airtight container.