These carob truffles are a decadent treat for those following an autoimmune protocol. We are major chocolate lovers in our family, but I've been experimenting with substituting carob in some recipes over the years. While I think quality chocolate or cacao can have a place in a nutrient-dense, real-food diet, it is worth mentioning that it is very high in anti-nutrient phytic acid that can impact digestion and nutrient assimilation. Carob contains 3 times more calcium than cacao as well as provides B vitamins, vitamin A, magnesium, iron, manganese, chromium, and copper. Plus, it is naturally sweet so little sweetener is needed in recipes containing carob. It is an ideal substitute for those on healing diets or autoimmune protocols.
INGREDIENTS
3/4 cup coconut butter
1 tablespoon coconut oil
1/3 cup carob powder, divided
1 tablespoon coconut milk
1 teaspoon vanilla bean powder
INSTRUCTIONS
In a small saucepan, melt the coconut butter and coconut oil together. Remove from the heat and stir in 1/4 cup carob powder, coconut milk, and vanilla bean powder. Transfer to the refrigerator for about 20 minutes to cool. Once cooled, form bits about the size of a teaspoon into little balls. Put a couple tablespoons of carob powder on a small plate. Roll each truffle into carob powder to coat. Store in the refrigerator. Let them come to room temperature before serving.
