Title: Almond kahlua truffles
 Categories: None
      Yield: 1 Servings
 
    1/2 c  Unlianched almonds; roasted
      3 tb Carob powder plus 2
           -teaspoons; (divided)
      1 ts Instant coffee powder
           -(regular. decaffeinated; or
           -grain)
    1/4 c  Shredded coconut
      1    Egg yolk
      2 tb Kahlua; plus I teaspoon
      2 tb Toasted coconut
 
  The ultimate taste treat! The rich, exotic coffee flavor of Kahlua
  blends with the crunch of toasted almonds and coconut to make an
  outrageously good, no-bake confection. Make double the recipe-they
  freeze well.
  
  Roast the almonds in a 350F oven for 10 minutes. In food processor or
  blender, grind the almonds to the consistency of coarse crumbs. Add
  the 3 tablespoons of carob, the coffee, coconut, and egg yolk, and 2
  tablespoons of the Kahlua. Blend until all ingredients are
  incorporated.
  
  Scoop up about 1/2 teaspoon of the mixture at a time and roll between
  palms into a ball the size of a marble. Skewer on a toothpick, then
  roll each marble first in the remaining Kahlua, then in the remaining
  carob powder, and finally the toasted coconut. If you have any left
  after the usual raid by the kitchen kibitzers, refrigerate or freeze
  them until company comes. Yield: 24 truffles. Approximately 35
  calories each