Fish Free Carob Coconut Truffles

Total time1 hr 25 min

Prep time20 min

Cook time5 min

4.8

(4)

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Ingredients

16 servings

For the truffle base

1 can (13.5 oz) full-fat coconut milk
½ cup carob powder, sifted
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
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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