Wheat Free Coconut Butter Carob Truffles
Rich, fudgy, and spiced with warm Ceylon cinnamon and ginger, these little truffles taste like something you'd find at a high-end confectionery — and yet they come together with just a bowl, a spoon, and a stint in the fridge. Carob powder gives them a deep, chocolatey character without any actual cocoa, and the coconut butter base makes them naturally dense and satisfying. Every single ingredient here is grain-free by nature, so there's no swapping or substituting required — this is just how the recipe works. The rolling step is genuinely fun: half the batch gets dusted in more carob powder for an earthy, matte finish, while the other half gets coated in shredded coconut for a little texture and sweetness. Honey ties everything together with just enough sweetness to feel indulgent without going over the top. Keep a batch in the fridge and you'll have an elegant little treat ready to pull out whenever the 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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