Gluten free, Dairy free, Low salicylates/amines/glutamates
Perfectly intolerance-friendly as is, or substitute one or all ingredients to make it how you like it
Ingredients
I cup cashews – ground in food processor or blender (or mix with sunflower seeds and pepitas if amines tolerated)
2 tbsp carob powder (or raw cacao if amines tolerated)
1-2 tbsp rice malt syrup (or 1 tbsp raw honey if salicylates tolerated)
3 tbsp melted cocoa butter* (you can use coconut oil if you’re ok with sals/amines, but cocoa butter makes them smell like chocolate, so you feel like you’re eating the real thing!)
Method
Melt rice malt syrup and cocoa butter on low in microwave for about 2 minutes or until all melted. Combine with processed cashews, carob powder and let stand in fridge for 30 minutes or until slightly firm for rolling (don’t leave too long or it will set). Roll into teaspoon or tablespoon sized balls, then back in the fridge to firm up. Will keep for a couple of weeks in the fridge.
Perfect as a treat for your kids with intolerances (when everyone around them is getting chocolate or something artificial. Bring them to parties so your little ones never miss out on something tasty, and you know it’s super nutritious too).
*I can’t find info on amine level of cocoa butter, – it’s potentially high, so use with caution – it seems ok for our family, but everyone’s different.