Artificial Food Coloring Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply chocolatey in flavor without a single drop of chocolate, these truffles are built entirely from whole-food pantry staples — no dyes, no synthetic additives, no ingredient list that requires a magnifying glass. Carob powder brings that warm, earthy sweetness naturally, while Ceylon cinnamon and ginger add a subtle spiced depth that makes each bite feel genuinely sophisticated. The coconut butter base gives them a dense, creamy texture that holds together beautifully once chilled, so they look and feel like something from a fancy confectionery counter. For anyone navigating artificial color concerns, the coating options here — carob powder and unsweetened shredded coconut — are as clean and unfussy as it gets. The process is mostly hands-off: stir, chill, roll, done. They keep in the fridge for up to a week, which means you can make a batch ahead and have a genuinely indulgent treat ready whenever the craving hits.
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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
- 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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