Pecan Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply aromatic, these little bites deliver serious truffle energy without a single nut in sight. Coconut butter forms the creamy base, while carob powder brings a naturally sweet, chocolatey depth that pairs beautifully with warm Ceylon cinnamon and ginger. A drizzle of honey ties everything together, so the sweetness feels rounded and mellow rather than sharp. Rolling the chilled balls in either extra carob powder or shredded coconut gives you two distinct finishes — one earthy and matte, one lightly chewy and tropical. The whole process is straightforward: stir, chill, roll, and refrigerate. Because every ingredient here is whole and unfussy, there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from a shared production line. Keep a batch in the fridge and you'll have an elegant little treat ready whenever the craving hits.
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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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