Gluten Free Coconut Butter Carob Truffles
Rich, fudgy, and warmly spiced, these little truffles are the kind of treat that feels indulgent without a single grain of flour in sight. Coconut butter forms the creamy base, giving each bite a naturally dense, melt-in-your-mouth texture that no baking is required to achieve. Carob powder brings a deep, chocolatey-adjacent flavor, while Ceylon cinnamon, ginger, and vanilla powder layer in a gentle warmth that makes these anything but one-note. Every ingredient here is inherently free from gluten, so there's no swapping or substituting needed — just straightforward, wholesome pantry staples working together beautifully. The rolling step is genuinely fun: a quick toss in carob powder gives a dusty, truffle-shop finish, while the shredded coconut option adds a little chew and visual contrast. They firm up in the fridge and keep for up to a week, which makes them a brilliant make-ahead option for entertaining or just having something special on hand. Elegant enough to gift, easy enough to make on a weeknight — these are a serious crowd-pleaser.
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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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