Citric Acid Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply chocolatey in character without a drop of actual chocolate, these truffles are built entirely from whole-food ingredients that are naturally free of citric acid. Carob powder does the heavy lifting here — it brings a mellow, earthy sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger. Coconut butter and coconut oil give the centers a dense, creamy texture that firms up perfectly in the fridge, so no baking or candy thermometer is required. Honey ties everything together with just enough sweetness, and vanilla powder rounds out the flavor without the acidic preservatives sometimes found in liquid extracts. Rolling them in either extra carob powder or shredded coconut takes about thirty seconds per truffle and gives each one a satisfying, slightly rustic finish. They keep in the refrigerator for up to a week, which makes them an ideal make-ahead treat for anyone who needs a reliable, store-bought-free indulgence. Honestly, they taste indulgent enough that no one at the table needs to know they were made with a short list of clean, simple pantry staples.
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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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