AIP Friendly Coconut Butter Carob Truffles
These little truffles prove that giving up chocolate doesn't mean giving up indulgence. Carob powder brings a naturally sweet, earthy depth that pairs beautifully with warm Ceylon cinnamon and ginger, while coconut butter and coconut oil give each bite a rich, melt-in-your-mouth texture that feels genuinely luxurious. The whole ingredient list is clean and protocol-friendly — no nightshades, no grains, no seed-based spices — so you can actually enjoy a treat without mentally auditing every component. Honey keeps the sweetness honest and unprocessed, and vanilla powder (not extract) means no hidden alcohol or additives sneaking in. After a quick chill, you roll the mixture into balls and coat them in either more carob powder or shredded coconut, which makes for a beautiful two-tone platter. The batch makes 16 truffles, so they're perfect for stashing in the fridge all week or bringing to a gathering where you want something you can actually eat. Keep them cold and they hold their shape perfectly — just try not to eat them straight off the baking sheet.
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Learn more →Ingredients
16 servings
For the truffles
- 1 cup coconut butter (also sold as coconut manna), softened
- 3 tbsp coconut oil, melted
- 3 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp carob powder
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For rolling
- 3 tbsp carob powder
- 3 tbsp unsweetened shredded coconut
Instructions
- 1
If the coconut butter is solid, set the jar in a small saucepan of warm water over low heat, stirring occasionally, until it is fully softened and pourable, about 5 minutes. Measure 1 cup into a mixing bowl.
- 2
Add the melted coconut oil, honey, 2 tbsp carob powder, Ceylon cinnamon, ginger, vanilla powder, and sea salt to the bowl. Stir until the mixture is completely smooth and uniform with no streaks.
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