Gelatin Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply chocolatey in spirit, these carob truffles are the kind of indulgence that feels almost too good to be true. Carob powder stands in beautifully for cocoa, delivering a naturally sweet, earthy depth that pairs perfectly with warm Ceylon cinnamon and a hint of ginger. The base is built entirely from coconut butter and coconut oil, so the texture is luxuriously smooth and creamy without relying on any animal-derived setting agents — no gelatin, no fuss. Honey brings just enough sweetness to tie everything together, while vanilla powder rounds out the flavor with a subtle floral warmth. Rolling them in either extra carob powder or shredded coconut gives each truffle a satisfying finish and a little textural contrast. The hardest part is waiting the hour for the mixture to chill before you can roll them — but that patience pays off in perfectly scoopable, melt-in-your-mouth bites. Keep a batch in the fridge all week and you'll have an effortless, elegant 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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