Oats Free Coconut Butter Carob Truffles

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.7

(16)

Rich, fudgy, and deeply chocolatey in character without a single cocoa bean in sight, these truffles are built entirely from coconut butter, carob, warm spices, and honey. Every ingredient is naturally free from grains and oats, so there's no need to scrutinize labels or worry about the cross-contact risks that sneak into so many store-bought confections. The combination of Ceylon cinnamon, ginger, and vanilla powder gives each bite a warmly spiced depth that makes them feel far more sophisticated than their short ingredient list suggests. Softening the coconut butter gently over warm water is the key technique here — it ensures a silky, streak-free mixture that sets up beautifully in the fridge. Rolling the chilled balls in either carob powder or shredded coconut adds a satisfying finish and a little textural contrast. They firm up quickly and keep well in the refrigerator all week, which makes them a brilliant make-ahead treat for whenever a chocolate craving strikes.

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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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