Lupin Free Coconut Butter Carob Truffles
Rich, fudgy, and warmly spiced, these little truffles deliver serious chocolate-box energy using carob instead of cocoa — and the result is earthy, subtly sweet, and completely addictive. Coconut butter forms the creamy base, blending with melted coconut oil and honey to create a mixture that firms up beautifully in the fridge without any baking required. Ceylon cinnamon, ginger, and vanilla powder layer in a gentle warmth that makes each bite feel a little more special than your average no-bake treat. For anyone navigating lupin-free eating, these are a genuinely safe indulgence — every ingredient is straightforward and easy to verify, with no flour blends or processed fillers that tend to sneak lupin in through the back door. Rolling them in carob powder gives a sophisticated, dusty finish, while the shredded coconut option adds a chewy, tropical contrast — make a batch of both and let people pick their favorite. The hardest part is waiting the hour for the mixture to chill before you can roll them, but the payoff is a tray of glossy, truffle-shop-worthy bites you made entirely at home. Keep them in the fridge and they'll hold up beautifully all week — though they rarely last that long.
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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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