Capsaicin Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply satisfying, these little bites deliver all the indulgence of a classic chocolate truffle without a trace of capsaicin or any of the sneaky heat-derived ingredients that can hide in spice blends and flavored confections. Carob powder steps in as the star, bringing a naturally sweet, earthy depth that pairs beautifully with the creamy coconut butter base. A whisper of Ceylon cinnamon and ground ginger adds warmth and complexity without any burn — both are completely safe for those avoiding capsaicin. The whole mixture comes together with just a bowl and a spoon, then a stint in the refrigerator does the heavy lifting before you roll each truffle by hand. Coating them in either more carob powder or toasted shredded coconut gives you two distinct finishes, so you can mix up a batch that looks as good as it tastes. They keep in the fridge for up to a week, which means you can make a full tray and snack on them all week long without a second thought.
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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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