Rich coconut cream forms the base of these truffles, whisked over gentle heat with sifted carob powder, a touch of coconut oil, warm Ceylon cinnamon, and vanilla until glossy and smooth. Once chilled to a scoopable, fudgy texture, the mixture rolls into sixteen neat little balls, each finished in a coating of shredded coconut or a dusting of extra carob for a two-tone tray of bite-sized treats. The carob gives a deep, malty sweetness with none of the bitterness of straight cocoa, while the coconut cream keeps every bite dense and truffle-like rather than cakey. These are a make-ahead treat that only gets better after a few hours in the fridge, when the texture turns firm and almost like a bonbon. It's a solid pick for a vegan dessert spread, no baking required and everything done in one saucepan and a mixing bowl. Keep them chilled until serving so they hold their shape right up to the first bite.
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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.
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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