Carrageenan Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply satisfying, these little bites deliver serious chocolate-adjacent indulgence using carob powder instead of cocoa — and every single ingredient is exactly what it says on the label. Coconut butter gives the truffles a naturally creamy, dense base without any dairy or thickeners, while honey, Ceylon cinnamon, ginger, and vanilla powder layer in warmth and complexity that makes each bite feel genuinely special. For anyone navigating ingredient labels and avoiding additives like carrageenan — which sneaks into everything from chocolate chips to coconut milk products — making truffles from scratch with whole, simple ingredients is the cleanest path forward. There's no tempering chocolate, no double boiler drama, just a stir-together mixture that chills in the fridge until it's ready to roll. The rolling step is almost meditative: a quick pass between your palms, then a tumble through carob powder or shredded coconut for a coating that looks bakery-worthy. Keep a batch in the fridge all week and you'll have a two-bite 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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