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Almond Kahlua Truffles Recipe

by Global Cookbook

Ingredients

1/2 c. Unlianched almonds, roasted 3 Tbsp. Carob pwdr plus 2 tsp., (divided) 1 tsp Instant coffee pwdr (regular. decaffeinated, or possibly grain) 1/4 c. Shredded coconut

1 x Egg yolk 2 Tbsp. Kahlua, plus I tsp. 2 Tbsp. Toasted coconut

Directions

1. The ultimate taste treat! The rich, exotic coffee flavor of Kahlua blends with the crunch of toasted almonds and coconut to make an outrageously good, no-bake confection. Make double the recipe-they freeze well.
2. Roast the almonds in a 3500F oven for 10 min. In food processor or possibly blender, grind the almonds to the consistency of coarse crumbs. Add in the 3 Tbsp. of carob, the coffee, coconut, and egg yolk, and 2 Tbsp. of the Kahlua. Blend till all ingredients are incorporated.
3. Scoop up about 1/2 tsp. of the mix at a time and roll between palms into a ball the size of a marble. Skewer on a toothpick, then roll each marble first in the remaining Kahlua, then in the remaining carob pwdr, and finally the toasted coconut. If you have any left after the usual raid by the kitchen kibitzers, chill or possibly freeze them till company comes.
4. Yield: 24 truffles. Approximately 35 calories each

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