Celery Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply aromatic, these little bites are built entirely from coconut butter, carob, warm spices, and honey — nothing more complicated than that. Carob brings a naturally sweet, chocolatey depth that pairs beautifully with Ceylon cinnamon and ginger, making each truffle taste far more indulgent than the short ingredient list suggests. Because every component here is straightforward and plant-based, there is no need to scan labels for hidden celery derivatives or worry about cross-contact from processed fillings. The technique is genuinely simple: stir, chill, roll, coat. You can finish half in carob powder for an earthy, matte look and the rest in shredded coconut for a snowy, tropical finish — both are irresistible. They firm up beautifully in the fridge and keep for a full week, which makes them ideal for prepping ahead before a gathering or just having something satisfying on hand when a sweet 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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