Walnut Free Coconut Butter Carob Truffles
Rich, fudgy, and deeply satisfying, these no-bake truffles are built entirely from coconut butter, coconut oil, honey, and carob — not a single nut in sight. Carob brings a naturally sweet, chocolatey depth that pairs beautifully with warm Ceylon cinnamon and ginger, making each bite feel indulgent without relying on chocolate or any tree nut ingredients. The process is refreshingly simple: stir everything together, chill until firm, then roll into smooth little spheres and coat them in either carob powder or shredded coconut for a gorgeous finish. Because the mixture is nut-free at every step, there's no need to scrutinize labels or worry about cross-contact from shared processing equipment the way you often do with store-bought truffles. The hardest part is honestly just waiting for the mixture to firm up in the fridge before you can start rolling. Keep a batch stashed in an airtight container and you'll have an elegant, crowd-pleasing treat ready to pull out all week long.
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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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