Paleo Raspberry Carob Truffles
Serves: 17 - 20 truffles
This truffles feature carob powder, which tastes similar to cocoa powder. Many people describe it as slightly sweeter and more earthy than cocoa. The creamy raspberry filling is enrobed in a carob shell. This recipe is Autoimmune Paleo friendly.
  • ¼ cup of coconut oil
  • ¼ cup of honey
  • 1 tsp vanilla extract (optional)
  • ¼ tsp sea salt
  • ¼ cup of coconut butter, available here
  • 2 ½ cups of frozen raspberries
  • 4 TBS of tapioca starch, available here
  • ¼ cup of carob powder, available here
  • ¼ cup of coconut flour, available here
  • Shell:
  • 1 cup of coconut oil
  • ½ cup of carob powder, available here
  • 6 TBS honey
  • 1 tsp vanilla extract (optional)
  • pinch of sea salt
  1. In a medium to large saucepan, over medium heat, combine all of your filling ingredients except for the tapioca and coconut flour. Stir occasionally until everything is warm and well combined.
  2. Pour the mixture into your food processor, add in the tapioca and coconut flour and blend until smooth. Place this mixture into the fridge and allow it to cool completely (about one hour). Once it has cooled make your shell.
  3. To make the shell, make sure your coconut oil is liquefied but not hot. If you need to heat it up to melt it and then allow it to cool for a minute or two, do so. Place all of your shell ingredients into a medium sized bowl and mix with a spoon until all of the ingredients are incorporated and the mixture is smooth. This can take a few minutes, but you want to make sure there aren’t any clumps.
  4. Using a cookie scoop or a spoon roll the raspberry filling into small balls and dip them into the shell mixture. Place each ball onto a parchment paper lined plate or cookie sheet and allow the shell to harden (this will happen quickly). Once the shell has hardened, dip the balls into the shell mixture a second time and cover completely.
  5. Place the plate or cookie sheet in the fridge or freezer for another 10-15 minutes and then enjoy. Store the truffles in the fridge or freezer.
Recipe by Empowered Sustenance at