Mediterranean Diet Friendly Coconut Butter Carob Truffles
These little no-bake bites prove that a satisfying sweet treat doesn't have to rely on refined sugar or dairy to feel indulgent. Coconut butter and coconut oil form a rich, creamy base, while honey adds just enough natural sweetness to let the warm spices — Ceylon cinnamon, ginger, and a whisper of vanilla — really shine. Carob powder steps in as the chocolate-adjacent star of the show, bringing a deep, earthy sweetness that pairs beautifully with the tropical richness of the coconut. The whole thing comes together with a quick stir, a chill in the fridge, and a few minutes of rolling — no oven required. Each truffle gets finished in either a carob powder dusting or a coat of shredded coconut, so you get two distinct textures and flavor notes from one simple batch. They keep in the fridge for up to a week, which makes them a brilliant make-ahead option when you want something genuinely special on hand without any last-minute effort.
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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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