Seeds 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 — a lineup that's naturally free from seeds and seed-derived ingredients without any substitutions required. Carob powder brings a mellow, earthy sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger, making each bite feel indulgent and a little sophisticated. The process is wonderfully low-effort: stir everything together, chill until firm, then roll into balls and coat in either more carob powder or shredded coconut for two distinct finishes. Working quickly with warm hands is the only real trick, and even that becomes second nature after the first few. They firm up in the fridge and keep for up to a week, which makes them a brilliant make-ahead treat for parties, gifting, or just having something special on hand when a craving hits. No baking, no complicated equipment, and no ingredient-label anxiety — just clean, genuinely delicious truffles you can feel good about sharing with everyone at the table.
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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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