¼ cup carob powder
½ cup fine ground coconut
½ cup dry milk powder, or ½ cup wheat germ
¼ cup tahini (sesame seed butter)
¼ cup honey

Very easy to make!

If you cannot buy coconut already finely ground, whiz the regular shredded kind in a food processor or coffee grinder until fine.

Combine with the carob powder and either the milk powder or the wheat germ. If you prefer a smoother consistency, use the milk powder, or you can grind wheat germ into a powder.

Now mix with the tahini (pre-stir the tahini if oil separation has occurred). Add in the honey.

Separate into two portions. Roll each portion into a 1-inch-thick rope on some waxed paper, wrap in paper and keep chilled. Cut into 1-inch pieces and enjoy.

If mixture is too sticky, add in more dry ingredients until it can be easily rolled. For variety, you can leave the carob out of one batch to make one 'vanilla' and one "chocolate".

Extract from Tropical Fruit News Feb. 1990.
Adapted from The Art of Cooking with Love and Wheat Germ by Jane Kinderlehrer, Rodale Press, Inc. 1977.

DATE: January 1991

* * * * * * * * * * * * *