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Silky Vegan Carob Truffles in Fresh, Fun Flavors

“Decadent. Dangerous. Dairy-free.”
These truffles aren’t just a treat — they’re a whole moment. Think silky-smooth, melt-in-your-mouth carob fudge made from Missy J’s famous carob chips, rolled into little balls of bliss and then dipped in a magic. Each bite is rich, creamy, and scandalously satisfying — like your favorite rom-com, but edible and vegan.
They’re the kind of dessert that makes people lean in and whisper, “Wait… what IS this?”
You just smile and say, “It’s carob, darling.
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Course Dessert
Cuisine American
Servings 10 Truffles

Ingredients
  

GANACHE TRUFFLE BASE INGREDIENTS

  • 1 ½ cup Missy J's Carob Chips
  • ¾ cup Coconut Cream Full fat
  • 1 tsp Coconut oil
  • Pinch Sea salt

FLAVOR OPTIONS INGREDIENTS

  • 1-2 tbsp 🍓 Raspberry: freeze-dried raspberry powder or 2 tsp raspberry extract
  • ¼-1/2 tsp. 🌿 Mint: peppermint extract
  • 1 tsp 🍊 Orange: 1 tsp orange zest + ⅛ tsp orange extract or food-grade orange oil
  • Other options: Coffee, Peanut butter, Coconut Almond

TRUFFLE COATING INGREDIENTS

  • 3 bars Choose the perfect Missy J's Candy bar per flavor. Plain, Mint, Coffee, Peanut Butter, Coconut Almond...
  • ½ tsp Coconut Oil

TOPPING INGREDIENTS

  • 2-3 tbsp Freeze dried crushed raspberries
  • 2-3 tbsp Crushed nuts of choice
  • 2-3 tbsp Toasted coconut
  • 2-3 tbsp Crushed carob chips for texture
  • 1 tbsp Orange zest

Instructions
 

GANACHE TRUFFLE BASE INSTRUCTIONS

  • In a saucepan, heat coconut cream until it just begins to simmer.
  • Pour all over Missy J's Carob Chips in a heat safe shallow bowl.
  • Let stand for 5 minutes to allow the chips to soften. Do not stir yet.
  • Start slowly and whisk the mixture until combined, smooth and glossy.
  • Mix in flavor of choice at this stage.
  • Refrigerate for 1–2 hours until firm enough to scoop.
  • Form truffles: Scoop and roll into 1-inch balls. Place on parchment-lined tray.
  • Freeze briefly: Freeze for 15–20 minutes to firm up for dipping.

CAROB COATING INSTRUCTIONS

  • Melt bars: Break up candy bars and melt in a double boiler or in the microwave in short bursts. Add coconut oil for smoother dipping if desired.
  • Dip truffles: Use a fork or skewer to dip the chilled truffles.
    Let excess drip off.
  • Quickly sprinkle topping over the coated truffle.
  • Let set: Place dipped truffles on parchment and chill in the freezer for 15 minutes to harden the shell.
  • Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months.

Video

Keyword carob, cream filling, gluten free, healthy desserts, raspberry, truffle, vegan