Pistachio Free Coconut Butter Carob Truffles
These little truffles are rich, fudgy, and deeply satisfying — the kind of treat that feels indulgent but is made entirely from wholesome, recognizable ingredients. Coconut butter gives them a dense, creamy base, while carob powder brings a naturally sweet, chocolatey depth without any cocoa. Warm spices like Ceylon cinnamon and ginger round everything out and make each bite feel genuinely complex. Because the whole recipe is built around coconut and carob, there are no nuts anywhere in the ingredient list — no sneaky garnishes, no nut-based coatings, just carob powder and shredded coconut for rolling. That makes them a genuinely safe pick for anyone navigating nut allergies or sensitivities at gatherings or as an everyday snack. The process is straightforward: stir, chill, roll, and coat — no special equipment needed beyond a mixing bowl and some patience while the mixture firms up in the fridge. They keep well for up to a week refrigerated, so you can make a batch ahead and have something impressive ready to pull out 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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