Carob, Almond and Coconut Dulces

I have a close friend from the Philippines living in the U.S. and whenever he would get home sick I would make him these decadent treats. Philippines has much of my spanish culture so I will call these sweet bites dulces (Spanish for sweet treats). These dulces are not the exact treats my friend was used to eating in his country, but the almond flavor and consistency were close enough to make him feel cozy and happy (and less cranky). The coconut part of these sweets reminds me of little dulces that my grandfather Pepe would make for me in Peru when I was a child. He served these dulces for my birthday parties and alternate them in different flavors each year, recipes which I will eventually post. You can substitute cocoa powder for carob as it really just depends on taste and mood. When I use carob it’s usually because I don’t want caffeine that day and I just want something sweet and without chocolate (that’s because I eat too much chocolate already!). I am a chocoholic like most people I know and sometimes I get wired out eating too much of the good thing so I turn to carob, my other lover. Also, there are people who are just flat-out allergic to chocolate and carob is the best that they can do, making it is a great alternative.

8 ounces of creamy almond butter
1/2 cup of carob powder (sifted if possible)
1 cup of grated, unsweetened coconut
1/8 cup of liquid agave sweetener

Place half of the unsweetened coconut in a plate and set aside. Place almond butter in a bowl and add carob powder mixing it well with a fork. Add 1/2 of the grated coconut and agave and mix. Keep mixing until the consistency is dense and the mixture allows for it to be handled and made into balls. As you mix in the coconut, the flakes will start absorbing some of the oil in the almond butter making it possible for you to work the mixture with your hands. Once the mixture is where you want it, start forming 1/2 inch balls and gently rolling them on the remaining coconut on the plate. Place dulces in the refrigerator for at least an hour to set. Once set, arrange dulces on a pretty plate and serve! For a variation, you can stuff the dulces with diced strawberries or mangos (or whatever fruit is in season and ripe) or 1/4 teaspoon of preserves. You can do this by taking a bit more mixture than you would for 1/2 ball, spreading it on your palm, placing a bit of the fruit in the middle and then enclosing the mixture around it until you have a ball. Roll in coconut. Serves 1. Just kidding 🙂

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