Low Sodium Carob Coconut Truffles

Total time1 hr 25 min

Prep time20 min

Cook time5 min

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Ingredients

16 servings

For the truffle base

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup carob powder, sifted
3 tbsp honey
2 tbsp coconut oil
½ tsp vanilla powder
¼ tsp ground ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For rolling

½ cup unsweetened shredded coconut
2 tbsp carob powder

Instructions

1
Open the can of coconut milk without shaking it. Scoop the thick cream from the top into a small saucepan, leaving behind most of the watery liquid — you should have about 3/4 cup of thick cream.
2
Set the saucepan over medium-low heat and add the sifted carob powder, honey, coconut oil, vanilla powder, Ceylon cinnamon, and sea salt. Whisk constantly until the mixture is smooth and just beginning to steam, about 3–4 minutes — do not let it boil.

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