Vegan 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
Chef's tipUse 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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