These vegan healthy truffles are refined sugar free and a fantastic little treat to offer to your guests or eat yourself! They’re coated with carob powder and then either rolled in unsweetened cacao powder or sprinkled with wild blueberry powder!
When you’re trying to eat healthy and reduce your sugar intake or general intake of “unhealthy” food, it can be difficult to find healthy little treat. Or even just something to offer to your guest that you also like to eat! These little stars of happiness are exactly that! And eating just one of them is really difficult…
Recently, I ordered a bunch of new ingredients from one of my favorite pages for healthy and organic products. Among those products were carob powder and wild blueberry powder. And oh my, that wild blueberry powder is soooo delicious and also so flavorful! When looking up wild blueberries, I found out that they’re also called bilberries. Their inside is dark and not white like most commercially planted blueberries here are. I assume that’s why their flavor is much more intense. I already used this wild blueberry powder before in my incredibly delicious Vegan No-Bake Blueberry Cheesecake!
Carob is also such an interesting ingredient to use! Its taste is sort of caramel-like but a bit more earthy if that makes any sense? I first stumbled over carob eight years ago on my first trip to South Africa. I found carob-coated dried mango pieces in a health shop and I was intrigued! It looked a bit like chocolate so what is it, I wondered. Turns out that carob is made from dried, roasted carob tree pods! I’ve used it in several recipes lately and I really enjoy its taste a lot. It adds a lovely natural sweetness to dishes!
As a filling for these truffles, I used a mixture of grated coconut, coconut oil, agave nectar and wild blueberry powder. It’s very important to blend these ingredients properly (best in a blender!) because if the coconut oil isn’t incorporated well, you will end up with little blobs of firmed up coconut oil. Still edible of course but just not AS nice as without them. After blending it together well, I pushed my mixture into a star-shaped silicone form and let it harden in the freezer. You can use any other shape or size but aren’t those stars just the cutest??
Then I made the coating. It’s a mixture of carob powder and coconut oil and it adds a nice subtle sweetness on top. The coating will harden almost immediately due to the coldness of the truffles so they’re ready to eat soon! I love adding a little more wild blueberry powder on top or alternatively rolling them in unsweetened cacao poweder for an extra depth of flavor. They’re both lovely!
Will you make these truffles soon? Or how about my Chocolate Chia Blender Pudding?
Blueberry Coconut Truffles with Carob
To a blender, add grated coconut, blueberry powder, agave nectar and coconut oil. Blend together until it becomes a uniform mass.
Press into silicone chocolate forms. I used stars but you can use anything you like. Freeze for 15 minutes.
In the meantime, mix together melted coconut oil and carob powder.
Remove the truffles from the silicone form(s). Dip into the carob mixture and place on a cooling grid. The coating will harden very quickly because the truffles are cold.
Either roll them in unsweetened cacao powder once the coating has hardened (which will take about 2 minutes) or sprinkle on some blueberry powder just after dipping. Enjoy!
The amount depends on the size and shape of your truffles. With the star shape, it made 28 truffles.