Barley Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply chocolatey in character without a single cocoa bean in sight, these truffles are built entirely from coconut butter, carob, warm spices, and honey. Carob brings a naturally sweet, earthy depth that pairs beautifully with Ceylon cinnamon and ginger, making each bite feel indulgent and a little exotic. For anyone navigating grain sensitivities, truffles can be a surprisingly tricky category — many store-bought versions sneak in malt or grain-derived thickeners — but every ingredient here is straightforwardly clean. The technique is simple: stir, chill, roll, coat, and you're done. You can finish half in carob powder for a dusty, bittersweet exterior and the other half in shredded coconut for a little texture and sweetness, which makes for a beautiful mixed platter. They keep in the fridge for up to a week, so they're a smart make-ahead treat for gatherings or just having something special on hand when a 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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