AIP Friendly Carob Coconut Truffles
Chocolate cravings are real, and finding a truly compliant treat that doesn't lean on cacao, refined sugar, or dairy can feel nearly impossible. These truffles solve that problem beautifully — carob powder steps in as the rich, earthy base, sweetened with honey and rounded out by coconut milk cream, vanilla powder, and a whisper of Ceylon cinnamon. Every single ingredient earns its place on an autoimmune protocol, and there's no compromising on indulgence here. The ganache-like center is silky and deeply flavored, while the coating options — unsweetened shredded coconut or a dusting of extra carob — give each bite a satisfying finish. The technique is straightforward: whisk, chill, roll, done. With 16 truffles coming from one batch, you'll have plenty to stash in the fridge for the week ahead or share at a gathering without having to explain a single substitution. These are the kind of bites that make people forget they're eating something made with any restrictions in mind at all.
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Learn more →Ingredients
16 servings
For the truffle base
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup carob powder, sifted
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp coconut oil
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine sea salt
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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