Macadamia Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply aromatic, these no-bake truffles are built entirely from coconut butter, carob, warm spices, and honey — nothing more, nothing less. Carob brings a naturally sweet, earthy depth that pairs beautifully with Ceylon cinnamon and ginger, giving each bite a flavor that feels indulgent without relying on chocolate or any tree nut fillers. Many store-bought truffles and confections sneak in macadamia pieces or shared-facility nuts, so making these at home puts you fully in control of every ingredient. The process is wonderfully low-fuss: stir everything together, chill until scoopable, roll into balls, and coat in either carob powder or shredded coconut for a gorgeous finish. That dual coating option means you can offer guests two distinct looks on the same platter, which feels fancy with almost zero extra effort. Keep a batch in the fridge and you have an elegant little treat ready to pull out whenever the craving hits — they hold up beautifully for a full week.
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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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