¼ cup plus 2 tablespoons coconut cream or full fat coconut milk, room temp (I used Trader Joe's extra thick cream)
Instructions
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!
Notes
*Prep time does not include chill time. *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.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/5-ingredient-carob-truffles/