MSG Free Coconut Butter Carob Truffles

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.7

(16)

Rich, fudgy, and deeply satisfying, these little bites deliver serious chocolate-truffle energy using carob instead of cocoa — and every single ingredient is exactly what it says it is, nothing more. Coconut butter gives the base a naturally creamy, dense texture that sets beautifully in the fridge, while honey adds gentle sweetness and Ceylon cinnamon and ginger bring a warm, almost spiced-chai depth to each bite. For anyone navigating hidden additives in packaged sweets, making truffles from scratch with a short, clean ingredient list is genuinely the move. There are no flavor enhancers, no mystery coatings, and no processed chocolate compounds to second-guess — just whole-food pantry staples stirred together and chilled. The rolling step is almost meditative: half get dusted in earthy carob powder, half get tossed in shredded coconut, so you end up with a little variety on the tray without any extra effort. They keep in the fridge for up to a week, which means you can make a batch on the weekend and have a genuinely indulgent treat ready to grab all week long.

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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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