Almond Kahlua Truffles

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 3500F 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 Posted to recipelu-digest Volume 01 Number 330 by "Sandy West" <rwwest@execnet.net> on Nov 30, 1997