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Recipe Name: Almond Kahlua Truffles Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Unlianched almonds, roasted
3 Tablespoon(s) Carob powder plus 2
teaspoons divided
1 Teaspoon(s) Instant coffee powder
regular. decaffeinated
1/4 Cup(s) Shredded coconut
1 Egg yolk
2 Tablespoon(s) Kahlua, plus I teaspoon
2 Tablespoon(s) Toasted coconut
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" <> on Nov 30, 1997

Nutrition (calculated from recipe ingredients)
Calories: 440
Calories From Fat: 121
Total Fat: 14.1g
Cholesterol: 180.1mg
Sodium: 143mg
Potassium: 288.5mg
Carbohydrates: 74.2g
Fiber: 8.1g
Sugar: 11.5g
Protein: 6.8g

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