Rice Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply chocolatey in spirit, these no-bake truffles are built entirely from coconut butter, coconut oil, honey, and carob — not a grain or starch in sight. Carob brings a naturally sweet, earthy depth that pairs beautifully with warm Ceylon cinnamon and a hint of ginger, making each bite feel genuinely indulgent rather than like a compromise. The process is wonderfully low-fuss: stir everything together, chill until scoopable, roll into balls, and coat in either extra carob powder or shredded coconut for a little textural contrast. Because the base is coconut butter rather than any kind of flour or puffed grain, these truffles hold together through fat and chill time alone — no binders, no fillers, no hidden starches to second-guess. They're a smart option when you want a treat that feels luxurious but stays completely clean on the ingredient list. Keep a batch in the fridge and you're never more than a minute away from something that tastes like it came from a specialty chocolate shop.
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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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