Lactose Free Coconut Butter Carob Truffles

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.7

(16)

Lactose Free Coconut Butter Carob Truffles

Rich, fudgy, and deeply chocolatey in spirit, these truffles are built entirely from coconut butter, coconut oil, honey, and carob — meaning there's not a drop of dairy anywhere in the mix. Carob brings a naturally sweet, earthy depth that pairs beautifully with warm Ceylon cinnamon and a hint of ginger, so every bite feels indulgent without being heavy. The technique is straightforward: stir, chill, roll, coat — no tempering, no double boiler, no special equipment required. Rolling them in either carob powder or shredded coconut gives you two distinct finishes, and both are genuinely satisfying. Because coconut butter can be temperamental at room temperature, the recipe walks you through softening it gently in a warm water bath, which makes the mixture silky smooth and easy to work with. These keep well in the fridge for up to a week, so they're a great make-ahead treat to have on hand when a craving hits.

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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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