Beef Free Coconut Butter Carob Truffles
These little truffles are proof that a truly indulgent bite doesn't need to come from an animal product. Coconut butter and coconut oil form a rich, creamy base that sets up beautifully in the fridge, giving you that satisfying truffle texture without any dairy or beef-derived ingredients to worry about. Carob powder brings a deep, chocolatey warmth that pairs perfectly with the Ceylon cinnamon, ginger, and vanilla — it's a spice combination that feels almost festive. A drizzle of honey ties everything together with just enough sweetness to make these feel like a proper treat. Rolling them in extra carob powder or shredded coconut adds a finishing touch that looks far more impressive than the effort involved. Keep a batch in the fridge and you'll have something elegant ready to pull out whenever guests arrive — or whenever you just need something sweet and satisfying.
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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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