Peanut Free Coconut Butter Carob Truffles
These little no-bake truffles are rich, warmly spiced, and genuinely indulgent — the kind of thing that disappears fast at a party or makes a weeknight feel a little more special. Coconut butter gives them a dense, creamy base with natural sweetness, while carob powder delivers a deep, chocolatey flavor without a single cocoa bean in sight. Ceylon cinnamon, ginger, and vanilla powder layer in just enough warmth to make every bite feel complex and intentional. For anyone navigating nut-free eating, store-bought truffles and chocolate confections can be a minefield of shared-facility warnings and ambiguous labels — making these a genuinely stress-free alternative you can feel good about. Every ingredient here is straightforward and easy to verify, so you know exactly what you're rolling between your palms. The coating options — carob powder for something earthy and matte, or shredded coconut for a little texture and sweetness — let you customize the batch without any extra fuss. Keep them chilled and they hold beautifully all week, making them just as practical as they are delicious.
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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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