BHA & BHT Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply chocolatey in spirit, these carob truffles are the kind of treat that feels indulgent without a single compromise. Every ingredient here — coconut butter, coconut oil, raw honey, carob powder, warm spices, and a whisper of vanilla — is naturally free from synthetic preservatives, so there's no label-scanning required. For anyone avoiding BHA and BHT, packaged confections can be a minefield, since those additives turn up in everything from chocolate coatings to shelf-stable fats; making truffles from scratch sidesteps all of that entirely. The carob brings a mellow, earthy sweetness that pairs beautifully with Ceylon cinnamon and ginger, and rolling each ball in either more carob powder or shredded coconut gives you two distinct finishes to play with. The process is genuinely simple: stir, chill, roll, done. They firm up in the fridge and keep for a full week, which makes them a smart make-ahead option for parties, gift boxes, or just having something satisfying within arm's reach all week long.
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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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