Low Iodine Coconut Butter Carob Truffles
Rich, fudgy, and warmly spiced, these little truffles are the kind of treat that feels indulgent without requiring anything complicated or hard to source. Carob powder steps in beautifully where chocolate would normally be — delivering a deep, earthy sweetness that pairs perfectly with the creamy coconut butter base and the gentle heat of Ceylon cinnamon and ginger. For anyone navigating a low-iodine protocol, chocolate and dairy are two ingredients that often have to go, and this recipe sidesteps both entirely while still delivering a genuinely satisfying confection. Every ingredient here — coconut butter, coconut oil, honey, carob, vanilla powder, and sea salt — fits cleanly within low-iodine guidelines, so there's no mental math required before you pop one in your mouth. The technique is straightforward: stir, chill, roll, and coat in either more carob powder or shredded coconut for a pretty, two-toned tray. They firm up beautifully in the fridge and keep for up to a week, which makes them ideal for prepping ahead during a treatment window when energy and options can both feel limited. Honestly, they're good enough that everyone at the table will want one, dietary restrictions or not.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!