These truffles were a complete accident. A really good happy accident, but something I hadn’t intended. I was working on a completely different recipe that involves carob chocolate (a salty/sweet combo – if you follow me on Instagram you probs saw it), and had one of those lightbulb moments.
I noticed that the carob chocolate didn’t harden completely at room temp, which at first annoyed the heck out of me. But then I realized, whoa this is basically the consistency of a truffle! Thus, the 5 Ingredient Carob Truffle was born.
JACKPOT.
I made a few tweaks here and there, mainly adding coconut cream to bump up the smooth creamy factor that makes a truffle, a truffle. And just like that, I was in truffle heaven.
Can we talk about cocoa butter for a sec? I cut out caffeine in all forms (including chocolate) months ago and have been searching for an alternative that would give me the same chocolatey flavor that chocolate does, but without the caffeine. Now, carob powder gets you halfway there. It’s reminiscent of chocolate, and when used correctly, it can taste just like it (ex: these Vegan No Bake Brownie Bites).
But the cocoa butter, now that’s what makes this taste like true chocolate. And you know why? Because it’s the fat that comes from the cocoa bean, but without all the caffeine! The flavor is beyond outstanding and it’s quickly becoming my new favorite ingredient. If for any reason you can’t have chocolate, cocoa butter is where it’s at.
Like with any chocolate recipe, there are a few steps involved and it’s super important to follow them exactly as described or you can wind up with the end result being seized up or gritty. But have no fear! I’ve gotten the steps down to a science and now the recipe is basically foolproof!
These 5 Ingredient Carob Truffles are so so creamy and rich, have the perfect level of sweetness, and taste almost exactly like real deal chocolate! I’m in love with these little babes and I think you guys are going to be too!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach
- ⅔ cup cocoa butter (find the kind I use here)
- ¼ cup coconut oil
- ¼ cup maple syrup (room temp)
- ½ cup carob powder, plus more for dipping
- ¼ cup plus 2 tablespoons coconut cream or full fat coconut milk, room temp (I used Trader Joe's extra thick cream)
- Finely chop ⅔ cup cocoa butter and add to a small heat safe bowl. Melt in the microwave on high in 30 second intervals until completely melted.
- Add ¼ cup coconut oil and stir until completely melted.
- Then add ¼ cup maple syrup and whisk until incorporated.
- Let mixture cool to room temp. To speed up cooling process, place in freezer for 3-5 minutes.
- Once the mixture is room temp, add ½ cup carob powder and whisk until smooth.
- Then add ¼ cup plus 2 tablespoons coconut cream or full fat coconut milk. Whisk until smooth.
- Refrigerate for 2-3 hours to set/harden.
- Scoop some carob powder (maybe ¼ cup or so) into a small dish. Set aside.
- Use a melon baller or tablespoon scoop to portion out the truffles. Use the palm of your hands to roll into balls. The heat from your hands will melt the truffle, so work quickly as you’re rolling.
- Roll each truffle in the carob powder you set aside and shake off the excess. You can also roll in unsweetened coconut flakes or finely minced nuts of choice.
- Enjoy!
*I used Trader Joe's extra thick cream, but you can use full fat coconut milk as well. Just try to use the thickest part of the cream.
*Store covered in the fridge for 5-7 days.
*To serve, bring to room temp for 20-30 minutes. They will be more creamy/melt in your mouth at room temp, and more thick/hard if eaten right from the fridge.
*I noticed that they will absorb quite a bit of the carob powder coating, so you may need to re-powder prior to serving.
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Janel, these look fantastic – and without the caffeine! Nice!
Thanks so much, Karen! And yes, no caffeine but still tastes like the real deal! : )
Oh yeah, bring on the “chocolate”-y goodness! And I’m so glad you have a cocoa butter recommendation, I’ve been looking for a better/good one as of lately. So perfect timing!
Yasss! And totally, that brand is amazing! You’ll love it! : )
Drooling! These look so so good and it doesn’t help that I have serious chocolate cravings right now!
You should def make a batch asap to fix that chocolate craving! Thanks so much for stopping by, Aimee!
I can’t get that brand of cocoa butter in the UK, do you know if cocoa butter is the same as cacao butter? I need it to be caffeine free and struggling to find a solid answer online.
These are DIVINE! I added peanut butter to the second batch I made (because carob and PB is one of my favorite combos) and they were also a knockout. So glad to have this recipe!
No idea how to get this to work, because it didn’t work, for me, as written. It tastes great when it’s melted, but it just solidifies into a, separated, hard rock when chilled; the coconut oil separates from the rest, and goes to a liquid at room temperature. I wound up using soy lecithin as an emulsifier, and it mostly worked, but still had excess coconut oil, once chilled, so I had to scrape the excess coconut oil from the top, and add more carob powder. They melt *very* easily in your hands, which is both awesome for eating, and a bit annoying. These are definitely delicious, but difficult to get to work, for whatever reason. Also unfortunate that it still uses cocoa butter, as I was looking for something as a complete non-cocoa alternative since cocoa beans are in jeopardy.