Many of us with IC also try to eat in accordance with the Candida diet in order to control yeast overgrowth.
If you’re attempting this, you know how hard it can be to find snacks and desserts that are IC friendly and Candida friendly.
These carob peppermint coconut balls have been a godsend for me and they are easy to take with you on-the-go, so long as you are able to keep them at room temperature.
This recipe has been adapted from Rose Marie Randall’s sunflower seed fudge recipe in her amazingly helpful book, Living Without the Nine Biggest Problem Foods Affordably and Conveniently. This nutritionist knows her stuff!
The recipe yields about 10 one-inch balls and prep time is only 5 minutes!
- 1/2 cup hemp seeds
- 1/2 cup sunflower seeds
- 2 tsp. carob powder
- 1/4 tsp. pure stevia powder
- 1/8 tsp. peppermint flavor (I used Simply Organic)
- 2 tbsp. water
- 1/2 cup unsweetened shredded coconut
- Additional 1/4 cup unsweetened shredded coconut to roll the balls in (0ptional)
- Grind hemp and sunflower seeds, carob powder and stevia powder together in a coffee grinder until the seeds have formed a very fine powder and place in a bowl.
- Add peppermint flavor, water and unsweetened shredded coconut, and blend with a fork to form a very stiff dough.
- Roll into one-inch balls, and roll balls in the unsweetened shredded coconut, if desired.
- Place in the refrigerator or freezer to solidify.
I recommend doubling the batch because they will be eaten quite quickly!