Heavenly Truffles

•Truffle:

•1 (8 oz) package cream cheese

•2 ½ cups chocolate chips/carob chips

•1 -1 ½ cup powder sugar

•1 tbsp instant coffee/coffee substitute (ground roasted barley i.e., Kneipp), mixed with 2 tbsp of warm water

•1 tsp almond extract or vanilla extract

Icing:

•2 cup powder sugar

•1-2 drops of green food coloring

•Enough almond milk/milk or water to make a thick drizzle consistency

In a large bowl, beat cream cheese until smooth. Stir in melted carob chips and almond extract. Add sugar and mix all ingredients well. Refrigerate the mixture for an hour.

Shape the mixture into 1” balls (about 55-60 pieces). Refrigerate the truffles for another 30 minutes.

Meanwhile, melt 6 oz carob chips in a pot or in the microwave. Add 4 tbsp of almond milk or milk if you do not have almond milk. Dip the balls in the melted carob with a fork and place the truffles on wax paper to cool.

When the truffles are completely cool/dry, drizzle each truffle with some icing.