Hazelnut Free Coconut Butter Carob Truffles
Rich, fudgy, and warmly spiced, these little truffles deliver serious chocolate-shop energy without a single nut in sight. Carob powder gives them a deep, earthy sweetness that pairs beautifully with the warm bite of Ceylon cinnamon and ginger, while coconut butter creates a dense, melt-in-your-mouth texture that feels genuinely indulgent. For anyone navigating tree-nut concerns, store-bought truffles and chocolate confections can be a minefield of shared equipment and vague labeling — making a homemade batch like this a genuinely stress-free pleasure. The ingredient list is short and every item is easy to source, so there's no hunting down obscure specialty products. The technique is equally approachable: stir everything together, chill until firm, then roll into balls and coat in either carob powder or shredded coconut for a two-tone truffle platter that looks far more impressive than the effort involved. They keep in the fridge for up to a week, which means you can make a batch ahead and have something elegant ready whenever a 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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