Image and recipe courtesy of: Pooja MottlCarob Mint Truffles Dana Leigh Smith January 5, 2014 1983 These easy-to-make truffles combine the natural sweetness of unrefined sugar and dates with rich pecans and loads of fresh mint. Carob Mint Truffles, yields 20 small truffles Ingredients: 3/4 cup raw pecans 1 cup deseeded fresh Medjool dates, halved ¼ cup raw organic carob powder ¼ to 3/8 teaspoon sea salt 2 teaspoons Alter Eco Mascobado unrefined cane sugar 1 teaspoon coconut oil 30 to 40 fresh mint leaves Directions: Place nuts in food processor and grind to a chunky consistency, being careful not to over blend. Add remaining ingredients and blend to fully incorporate. Using hands, roll mixture into small truffles, roughly 1 inch in diameter. Place truffles in a freezer for about 1 hour or refrigerate until they harden. Remove and enjoy!