Nitrate & Nitrite Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply satisfying, these little bites deliver everything you want from a truffle — a silky center, a dusting of earthy carob or toasted coconut on the outside, and warm spice notes from Ceylon cinnamon and ginger running through every bite. Carob is the real star here, bringing a naturally sweet, chocolatey depth without any of the additives or preservatives that sneak into conventional chocolate products and processed confections. Every single ingredient in this recipe is clean and whole: coconut butter, coconut oil, honey, spices, and vanilla powder — nothing cured, nothing treated, nothing that raises a flag for those avoiding synthetic preservatives. The method is refreshingly simple: stir, chill, roll, coat. No baking, no special equipment, and no moment where you have to wonder whether a packaged ingredient is working against you. The chilled mixture firms up to a scoopable consistency that rolls beautifully between your palms, and the two coating options let you mix things up depending on your mood. Keep a batch in the fridge and you have a genuinely indulgent treat ready to grab all week 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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