Yes, these blissful little truffles can be yours! There, I said it right off the batch. Now you can let your imagination run wild at the idea of savoring these scrumptious coconut and carob truffles. Be prepared for an intoxicating experience that you will want to repeat over and over again. Are you still there with me? In short and without any literary fluff, these carob
This recipe is an adaptation from Adriana’s brazilian coconut truffles at Living Healthy With Chocolate. I adjusted the ingredients to make these amazing truffles autoimmune compliant and added some carob
If you can eat chocolate, Adriana’s website is amazing; one can spend a lot of time just drooling in front of her pictures! However, if you are following a strict autoimmune protocol diet (like me), I would advise you to stay away from chocolate. Chocolate
As you read the recipe below, you will realize that the coconut milk
Remember, making these carob truffles is a labor of love! I give you my promise, you won’t regret it.
- 1 can full fat coconut milk
- 3 TBSP honey
- 2 TSP vanilla extract
(the alcohol will be cooked off)
- 2 TSP roasted carob powder
- 3/4 cup unsweetened shredded coconut
- Blend the coconut milk, honey, and vanilla extract in a sauce pan.
- Bring to a boil, then simmer on medium-low heat for 2 hours, stirring the mixture once in a while.
- After 2 hours, the liquid will take on a dark caramel color and become thicker (the consistency of mayo).
- Turn off the heat and add the shredded coconut and 2 TSP of carob powder. Mix well.
- Let cool down and refrigerate for at least 2 hours. The paste need to be really cold before you roll it. You can even let it overnight in the fridge.
- Prepare on the side a small bowl with carob powder that you will use to coat the truffles at the end.
- Remove from the fridge.
- Take small portions of the coconut paste with a teaspoon and start forming little balls by rolling the mixture between your hands.
- Immediately roll the balls in carob powder. Make sure the truffles are well covered.
- Store in a closed lid container in the fridge until ready to eat.
- Bon appétit!
This post has been featured on Fat Tuesday – Real Food Wednesday – Phoenix Helix AIP Recipe Roundtable.
Nice photos! Thanks for the recipe. I will have to omit the vanilla because that is one seed that really bothers me. Maybe I will try another extract. 🙂
I bet it would be good with orange extract as well! Thanks for stopping by 🙂
Hi- VERY important that you not list this as nut free. Some nut allergic kids/adults are also allergic to coconut because it is a tree nut. If you are going to say nut free please specify peanut free only. As an allergy mom I ask that you make a clear distinction.
Hello Amanda,
I understand your concern about nuts in general as your son is allergic to them. However, coconut is not a nut. I agree that it might be confusing since there is the word NUT in COCONUT but botanically speaking, coconut is classified as a fruit. I believe that I did not mislabel this recipe and the vast majority of people who are allergic to nuts are doing just fine with coconut. In fact, they would expect a recipe labeled “nut-free” to contain coconut as a replacement. Also, I create all my recipes in accordance to the principles of the Autoimmune Protocol as defined by Sarah Ballantyne in her book “The Paleo Approach – Reverse Autoimmune Disease and Heal Your Body”. In her book Sarah does not classify coconut as a traditional nut (it is a drupe) and allows it on the protocol.
While I support wholeheartedly your alertness for nuts, Amanda, I hope you will understand my point of view as well.
Do you think it would work to use a vanilla pod cut in half and dipped in the simmering milk/honey mixture? I don’t have alcohol-free vanilla extract, but DO have vanilla pods. Also, I’ve never preferred the taste of honey, would it work with maple syrup? Can’t wait to try these!!
Hello Rachel 🙂
If you are following a strict autoimmune protocol diet, the vanilla beans and pods are off limits. Only the vanilla extract without alcohol is allowed. If you know you do well with vanilla pods, I think that simmering the pods in the coconut milk would be an excellent idea! If you only have access to regular vanilla extract (with alcohol), you can simmer the liquid to cook off the alcohol. Here is what the Paleo Mom has to say about vanilla extract with alcohol: “Simmering the vanilla in the coconut milk burns off only about half of the alcohol. If you know that you are very sensitive to alcohol, use vanilla powder or omit the vanilla.”
As for the maple syrup, you can totally use it instead of honey (same quantity). Good luck!
These truffles sound amazing …. one question though, I have 2 different size cans of coconut milk so not sure which size to use.
PS I’m in Australia
Many thanks
I am using cans of 13.5 FL OZ or 398 ml. Thanks for bringing this to my attention!
Maple is an excellent substitute for vanilla where carob is concerned (I’m a longtime carob eater). I bet a bit of cinnamon mixed in the powder for rolling might be nice. My kids love hot carob made with hazelnut milk and cinnamon!
Hello Michael!
I will definitely try your recipe for hot carob with cinnamon; I might swap hazelnut milk for coconut milk though (autoimmune protocol). Thanks for stopping by 🙂
These great. Not sure what I’m doing wrong but the milk and honey burnt the first batch. I followed instructions. I’m on the second batch and it is too thin… I’ve lowered the temp given the first burnt. Thanks!
Vanessa, don’t turn the heat to high or indeed it will burn. It should be simmering at a low heat (barely seeing any bubbles) for 2 hours. After 2 hours, the liquid will be more like yogurt consistency. Then you add the shredded coconut. That will thicken it further. Also, refrigerate before you attempt to roll! Let me know how it goes 🙂
Just made these. Really really good. When the coconut mixture was still warm it totally tasted like condensed milk.
One suggestion tho is to reduce the quantity of honey as I found that having been sugar free on AIP for a couple of months, they were super sweet. I’d be tempted to halve the honey content. Yum tho. Thanks for sharing 🙂
Hello Annie 🙂 So glad these delicious coconut and carob truffles were a success for you! Always feel free to adjust the salt or sugar in any recipe to make it your own!
If you have this listed somewhere please let me know. But I am new dx with hashi and already eat paleo but now looking into the AIP diet. I love chocolate and am hoping I will still be able to tolerate it but am looking into carob. Is there a certain brand/type you recommend? I can’t seem to get a consensus on whether I should buy roasted or not and if it should be organic.
Thanks!
Hello Emily!
The most important is to choose a carob powder that doesn’t contain anything else than … carob! No fillers or gluten. I use the brand Chatfield’s that I buy at my local Vitamin Cottage – Natural Grocers. It does contain only natural roasted carbo powder. I hope this helps! Good luck 🙂
Should the coconut milk be covered or uncovered when simmering it? I just finished cooking this with it covered, and it to over 3 hours to be done. I was thinking that if I had left out uncovered perhaps the milk would have evaporated and it would have thickened sooner. Anyway, I haven’t finished these yet, but it tastes great even before putting in the fridge. Can’t wait.
Hello Sarah!
I leave the coconut mixture uncovered while simmering. As you said, that speeds up the process 🙂 And don’t they smell wonderful?
I made these with orange extract and they were so good! My boyfriend and best friend loved them too and they are not on AIP. Unfortunately, the first time I tried to make them my coconut milk and honey turned into a hard caramel that looked curdled with some liquid separated. I had my pot on medium-low after it boiled but I think my range must run too hot. The second time, I kept it on low for 2 hours and it was the perfect consistency. Thank you again for the great recipe! I plan to make them again and experiment using other extracts.
Hi,
I was wondering how many mls is the can of coconut you are using? I live in Australia and here coconut milk cans are 270mls, but I thought maybe America might have different sizes?
This looks delicious and I can’t wait to try it!
Hello Philippa!
13.5 fluid ounces equals 400 milliliters.
Hi there. I made these tonight. YUM! But, I added walnuts finely diced and included less coconut to make it all equal 3/4 cup. The coconut/honey mixture, however, did not get as thick as mayonnaise, then after the time in the fridge, it wasn’t very stiff either. Any ideas why? I still covered little blobs with cacao powder(I used instead of carob) because they were so good, but this is my first time making truffles and I have no idea why they would not have gotten more firm so as to be beautifully rolled like yours are in the pics. Thanks!
Hello Kelli 🙂
The coconut/honey mixture needs to simmer for 2 full hours in order to thicken. Did you leave it that long? Also, do not reduce the amount of shredded coconut given in the recipe, even if you add walnuts (which are not AIP 🙂 – just saying this here so people won’t be confused). If the mixture is still too liquid, even after being refrigerated, simply add more shredded coconut! This should do the trick! Good luck.
Thank you. I did simmer for two hours…I will add more coconut next time. This was my walnut re-intro, and, so far, so good. These are absolutely heavenly! Thanks again.
Hi, thanks for sharing the recipe. I have raw carob powder that bothered my stomach last time. Could I add it in before the 2 hours of simmering to cook it? Or roast separately? What temp would you recommend? Thanks!
Hi Drew,
If you reacted to raw carob powder in the past, I am not sure I would try it again 🙂 Instead of carob, you can coat these truffles simply with shredded coconut!
I made these last night and they didn’t turn out! My mixture separated while it was simmering, I ended up with a super gummy carmelized mixture (I coooked it longer because it was separated and I was waiting for it to become yogurty!) and a bunch of oil. I mixed it the best I could and refrigerated with the carob and coconut mixed it, and today they’re rock hard!! Could I not have boiled for long enough before reducing the heat?
Hello Marissa,
If the oil separates from the milk, you have cooked it too long, at too high a temperature. When that happens, I would suggest adding 1/4 cup shredded coconut to the pan and mixing well. Do not continue to cook if the oil comes out. Then put the mixture in the fridge for an hour and start rolling the truffles.
This looks amazing. Is the consistency such that I could add a ball of tiger nut butter to the middle when rolling? I do miss peanut butter and chocolate ?
Hello Twila,
Yes, I think you could do that. Make sure you chill the coconut mixture before rolling the balls, and it should work 🙂 Good luck!
These truffles are fabulous – thank you so much Sophie for sharing the recipe, and for your comments. I made them two days ago and they turned out perfectly. Will be making again for sure.
Thank you for your positive feedback Megan! I am so glad these turned out well for you and that you liked them 🙂
I’m able to tolerate chocolate. Any tips for how to make this recipe with cococ powder instead of carob powder?
*cocoa powder
I just made these and was using the kind of CN milk in a can that has no additives and is separated, you really can’t even Shake it together.. But got the idea to use gelatin powder (in the red container, not green Great Lakes) I added it after taking off burner. It’s working great! I also added less honey as I’m off all sugar.. they taste great. Just letting the mixture cool to refrigerate.
Thank you for the recipe. I used carob in the batter and rolled in cocoa since I tolerate well. The batter is so good could have ate it with a spoon. I ran out of time and rolled the balls in the morning and it was super easy. I will be making these for desert at our next get together.
These were AMAZING! We started on AIP three weeks ago, for my husbands sake, and I’m the cook so it’s been quite a learning curve for me. He decided to take on the task of making these truffles by himself and I won’t lie, my expectations were low… of both him in the kitchen and an AIP dessert that could satisfy my chronic sweet tooth. I WAS SO IMPRESSED! I can’t believe he not only managed to make them but they were sooooo gooood! Thank you so much for so many amazing recipes and being so thorough in your directions. I still can’t believe how good these were!
Thank you so much for your positive feedback! <3 - Sophie