Seed Oil Free Coconut Butter Carob Truffles
Rich, fudgy, and spiced with warm Ceylon cinnamon and ginger, these little truffles taste like a sophisticated chocolate confection — except every ingredient is clean and intentional. Coconut butter and coconut oil do all the heavy lifting here, delivering a creamy, melt-in-your-mouth texture without a drop of canola, sunflower, or any other refined seed oil in sight. Carob powder brings a deep, earthy sweetness that pairs beautifully with honey, so the flavor is complex and satisfying rather than one-note. Many store-bought truffles and chocolate treats sneak in vegetable oils as fillers or coating agents, which makes homemade the smarter move if you're keeping things clean. The process is genuinely simple — stir, chill, roll, coat — and you end up with two coating options, shredded coconut or carob powder, so you can mix up the batch for a prettier presentation. Keep a container of these in the fridge and you'll always have something indulgent on hand that actually aligns with the way you eat.
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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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