Chicken Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply aromatic, these no-bake truffles are built entirely from pantry-friendly plant-based ingredients — not a trace of poultry or poultry-derived products anywhere in sight. Coconut butter forms the creamy, dense base, while carob powder delivers a naturally sweet, chocolatey depth that feels genuinely indulgent. A warm blend of Ceylon cinnamon, ginger, and vanilla powder rounds everything out with a subtle spice that makes each bite feel a little more special than your average sweet. The process is refreshingly simple: stir, chill, roll, coat, and you're done. Rolling the balls in either carob powder or shredded coconut gives you two distinct finishes, so you can mix up a batch that looks as good as it tastes. Keep them stashed in the fridge and they'll hold up beautifully for a full week — though they rarely last that 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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