INGREDIENTS

INSTRUCTIONS

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.
Roast the almonds in a 3500F oven for 10 minutes. In food processor or
blender, grind the almonds to the consistency of coarse crumbs. Add the 3
tablespoons of carob, the coffee, coconut, and egg yolk, and 2 tablespoons
of the Kahlua. Blend until all ingredients are incorporated.
Scoop up about 1/2 teaspoon of the mixture 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 powder,
and finally the toasted coconut. If you have any left after the usual raid
by the kitchen kibitzers, refrigerate or freeze them until company comes.
Yield: 24 truffles. Approximately 35 calories each
Posted to recipelu-digest Volume 01 Number 330 by "Sandy West"
<rwwest@execnet.net> on Nov 30, 1997

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