• 4 cups carob
  • 1/8 teaspoon artificial sweetener
  • 1 teaspoon powdered instant coffee
  • 1 cup finely chopped peanuts


  1. Melt carob in double boiler. Add artificial sweetener to melted carob and stir well. You may use molds for fancy-shaped truffles or place mixture in a bowl to cool. When cool enough to form a ball, form into 1" diameter balls and roll in either instant coffee or chopped peanuts (not both). Place on waxed paper.
  2. Place truffles in refrigerator for 20 minutes to set.

Recipe Yield: Servings: 90 (Serving = 1 piece)

Nutritional Information Per Serving:

Calories: 57.2
Fat: 3.02 grams
Sodium: .097 milligrams
Cholesterol: .806 milligrams
Protein: 1.88 grams
Carbohydrates: 6 grams

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Diabetic Exchanges

1/4 Bread/Starch; 1/2 Fat

Book Title: The Diabetic Dessert Cookbook