Red Meat Allergy Friendly Carob Coconut Truffles
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!