Shellfish Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply aromatic, these little truffles are built entirely from pantry-friendly plant-based ingredients — coconut butter, honey, carob, and a warm trio of cinnamon, ginger, and vanilla. Carob brings a naturally sweet, chocolatey depth without any bitterness, and paired with the creamy richness of coconut butter, the result is genuinely indulgent. Because every single ingredient here is whole and straightforward, there's no need to squint at labels hunting for hidden seafood derivatives or shared-facility warnings — it's clean eating that actually tastes like a treat. The process is refreshingly simple: stir, chill, roll, coat, and you're done. Rolling half in carob powder and half in shredded coconut gives you two distinct finishes, which makes them look beautiful on a dessert plate or gifted in a little box. Keep a batch in the fridge and you'll have something genuinely special ready to grab whenever a 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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