The idea to make carob balls was inspired from an exercise in a culture awareness class I recently took as part of the curriculum in my counseling/psychology program. Yes, I am studying to become a counselor. As you know food has a direct link to culture. The last assignment for the class was to make a recipe from your family of origin, which would be your mom dad and sister etc., and bring it to share with the other classmates.
carob balls
So, I searched my memory and thought of tofu stir fries much like timely tasty tofu, and the traditional oatmeal with margarine we would always have for breakfast, because back in the ‘80’s everyone was using margarine on food instead of butter…even though now we find it has “trans-fats,” so all those years we thought we were doing ourselves a favor we probably should have been using real butter! Unfortunately I couldn’t really bring the tofu stir fry in for breakfast as it was a morning class and it would have needed to be heated.
I had an “aha” moment and recalled a dessert we would get when my dad wanted to give us a special treat, carob balls. Our parents made mostly health food items for us to eat and we weren’t really knowledgeable about chocolate goodies, so we always got the alternative, which happened to be carob. This was back in the day when people used to say, “Can you dig it?” so this shouldn’t come as much of a surprise to anyone.
My dad said his recipe actually originated from trying to make frosting for a batch of brownies also made from carob. Carob comes from the ground up seed pod from the carob tree. It is commonly used as a substitute for chocolate (without the side effects)! Carob is very healthy and actually has nutritional value like protein etc. My dad learned about it as a boy because there was a carob tree on his block in N. Hollywood where he grew up. He used to gnaw on the pods and taste sweetness. He relearned about carob later when becoming health food conscience.
carob chips
Anyway, the frosting he was trying to make was mixing up too thick and was much too dense to spread evenly on the brownies, so he and my mom just started eating it out of the bowl. Cooling it and rolling into balls was an afterthought to make the mix cleaner and easier to eat. Though now, I think of them as chocolate truffle alternatives. Overall, carob balls bring up recollections of a loving Dad making a treat for his family which kindles good spirits and connections channeled through a yummy family recipe.
carob balls
2 cups carob powder (found in bulk at most health food stores)
¾ cup softened butter or smart butter veggie margarine (now Trans fat free!)
½ cup honey, or as my dad says, a “glob” of honey!
Optional: raisins, carob chips (also available at health food stores), chopped walnuts, sunflower or sesame seeds, maybe even shredded coconut
Blend softened “butter” and carob powder in a mixing bowl. Blend in “glob” of honey. Mix until it’s like a thick frosting. Add optional ingredients(s) if using. Mix it all together and form into balls or cut into squares or lumps: whatever. Then put in refrigerator to cool or freezer to cool faster. These are best served cold, otherwise they might get messy. You can coat the ball with the shredded coconut or sunflower seeds for decoration! Enjoy compliments of my Padre!
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all the time about twenty years ago. The book was new then, and I was new in the kitchen. It seemed terribly ambitious and impressive. I was always so pleased with myself!
by Chef Edward Espe Brown. It has more than 300 vegetarian recipes without a lot of color pictures. I’m still absorbing this book.
