Carob truffles for the chocolate-shaped craving

There is a particular want that shows up sometimes, the one shaped like a piece of chocolate at the end of the day. These truffles are a good answer to it, built entirely from real ingredients.

They are mostly patience. A can of coconut milk and a modest spoon of honey simmer low and slow until thickened, then shredded coconut goes in, the mixture chills firm, and you roll it into balls and coat them in carob. Coconut milk brings the medium-chain fats and richness of the flesh, and carob is the malty pod that stands in for cocoa here, its own flavor rather than an imitation of chocolate.

A treat you make yourself, from ingredients you trust, is a real and worthwhile thing to keep on hand. Make a batch, keep them cold, and let them be there for the evening you want one.

Ingredients

Note: the source recipe card did not render, so these were reconstructed from the post text and the author's comment replies. Quantities are partial - confirm against the live page before relying on them.

• 1 can (13.5 fl oz / 400 ml) coconut milk
• Honey to taste (maple syrup works as an equal swap; some readers halve the sweetener)
• About 3/4 cup shredded coconut, plus more if needed
• Carob powder, for rolling (label should list carob only)

Omitted: the source mentions alcohol-free vanilla extract as optional. Alcohol-free extract is compliant, and regular vanilla extract carries alcohol, which is excluded on AIP. This version leaves vanilla out; if you use it, use an alcohol-free extract only.

Method

Simmer the coconut milk and honey together in a saucepan, uncovered, over low heat for about two hours. You are reducing it slowly to a thick, condensed-milk consistency. Keep the heat low and gentle. Too-high heat scorches the milk or splits the oil out. If it does split, stop cooking, stir in extra shredded coconut, and chill.

Stir in the shredded coconut. Refrigerate until firm, at least one hour.

Scoop the chilled mixture and roll it into small balls. Coat each one in carob powder, or in more shredded coconut if you prefer.

Keep refrigerated until you serve them.

A note for allergy-sensitive readers: coconut is botanically a drupe and is allowed on AIP, and some people with tree-nut allergies still react to it. A 'nut-free' label deserves that caveat for anyone with a nut allergy.

*Adapted from a-squirrel-in-the-kitchen*