These gluten-free vegan carob truffles are possibly THE BEST truffles I’ve ever had! Seriously. THE BEST. Paleo friendly recipe, rich, creamy and delicious.
- ¼ cup coconut oil, melted
- ¼ cup liquid sweetener of your choice (I used maple syrup)
- ½ tbsp pure vanilla extract
- ¼ tsp salt
- ½ cup water
- 1 ripe banana, mashed
- ¾ cup coconut flour
- ¼ cup tapioca starch (omit for raw version, and add a bit more coconut flour as needed so the dough isn’t too wet once kneaded and can be rolled into balls)
- ¼ cup carob powder
Carob Shell Ingredients:
- 1 cup coconut oil
- ½ cup carob powder
- 6 tbsp liquid sweetener of your choice (I used maple syrup)
- 2 tsp pure vanilla extract
- pinch of salt
- Place all filling ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth. Note: if you don’t have an immersion blender, you can do this in a food processor or by hand too. Add in remaining filling ingredients and mix the mixture by hand, kneading it lightly until a sticky soft dough forms and you can shape it into a ball.
- Prepare a plate/platter that can fit into your fridge and freezer. I lined mine with parchment paper to help the balls not stick and for easier handling. Pinch off about 1-2 tbsp portions (depending on how big or small you want your truffles. I did 1 tbsp) of the dough from the dough ball and roll into a little ball with your hands. Place each ball onto the platter. When finished, place the platter into the the freezer for 10 -15 minutes to chill (helps with the next step).
- In the meantime prepare the carob magic shell by following the directions in this DIY gluten-free vegan magic shell recipe (but use carob instead of cocoa powder). Pour the carob shell into a glass jar or bowl once it’s ready.
- Once the truffle filling balls are chilled and the carob magic shell is ready, dip each ball into the magic shell and roll it around until it’s evenly coated. I had my carob shell in a glass jar, dropped each filling ball in, and then scooped it out with a spoon, making sure it’s all coated (though not dripping). Place the truffle back onto the parchment lined tray. Repeat with each ball until done. Place the tray back in the freezer for another 10-15 minutes to allow the shell to solidify even more. And enjoy! Store any leftover truffles in the fridge to enjoy later.