Low FODMAP Carob Coconut Truffles
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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 noteA serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. 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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