Soy Free Coconut Butter Carob Truffles

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.7

(16)

Rich, fudgy, and spiced with warm Ceylon cinnamon and ginger, these no-bake truffles are the kind of treat that feels indulgent without requiring much effort at all. The base is built entirely from coconut butter and coconut oil, which gives each bite a dense, creamy texture that rivals any chocolate truffle you'd find at a fancy confectionery. Carob powder brings a naturally sweet, earthy depth that works beautifully here — no cocoa, no dairy, and absolutely nothing derived from soy. For anyone navigating labels at the store, finding a truffle that's genuinely free of soy lecithin and soy-based emulsifiers can feel like a scavenger hunt, so making your own is a real relief. A little honey ties everything together, and the rolling options — carob powder or shredded coconut — let you customize the finish to your mood. The hardest part is waiting for the mixture to chill before you can roll them, and even that's only about an hour. Keep a batch in the fridge and you'll have a satisfying, elegant bite ready whenever the craving hits.

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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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