AIP / Paleo Coconut and Carob Truffles (dairy-free & nut-free)
Prep time
Cook time
Total time
Author: Sophie
Recipe type: Dessert
Cuisine: Autoimmune Protocol - AIP
Serves: 25
Ingredients
- 1 can full fat coconut milk
- 3 TBSP honey
- 2 TSP vanilla extract
(the alcohol will be cooked off)
- 2 TSP roasted carob powder
+ 1/4 cup for rolling the truffles
- 3/4 cup unsweetened shredded coconut
Instructions
- 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!
Notes
The coconut milk needs to simmer for 2 hours, but doesn't require any special care during that time. You can easily leave it on the stove top and do something else in the meantime!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-coconut-and-carob-truffles-dairy-free-and-nut-free/