Chocolate-free, Dairy-free Carob truffles!

2011 May 15
Chocolate Free Dairy Free Brigadeiros Recipe * Gluten Free Ottawa My Real Food Life
Chocolate Free Dairy Free Brigadeiros Recipe


Have you heard of DietDessertnDogs, or Affairs of Living? No? Do you have multiple intolerances or allergies? Go.  DDD (as I’ll call it), specializes in vegan, anti-candida (sugar free), whole foods recipes, and AoL features paleo-type, grain free, allergen-free recipes. Both are wonderful.  Both, every month, feature an “SOS” (savoury or sweet), kitchen challenge.  They select a feature ingredient, and invite everyone to submit their recipes. 

This month,  the feature ingredient is carob.

So… what is carob? That odd fad that swept through in the 80s, as a replacement for what was thought to be the ‘bad’ chocolate?   What, the heck is it? (check here for an answer).

When I first had to cut out a bunch of foods, chocolate was on the list.  Unfortunately, I still wanted stuff like chocolate truffles.  Only, without chocolate and without sugar and without dairy- all things I also can’t have.  So… I started hunting around for ideas.  I’d just finished reading the beautiful entry on Brigadeiros by Elissa from 17andBaking. I almost jumped into the photos and bit my screen.  The flavours she thought of were unique- all I wanted to do was bite into one of my own! I thought, I can do this too. So I did. So here it is. Chocolate free, Dairy free, sugar free Brigadeiros- with carob.


Note: experiment with flavourings, check out the ones Elissa uses or concoct your own. If you use carob powder, remember it has a pretty distinct flavour, and may match some flavours better than others.  These little truffles are very dense, but have a great velvet texture and deep flavour.


  • 1/2 cup carob powder
  • 2 tbsp honey or agave nectar
  • 1/3 cup coconut cream (the solid mass that coagulates at the top of coconut milk containers)
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract (or any other extract) (i love this so I use lots, you may want to start with 1/8 or 1/4 tsp, taste, see if you like it first)
  • pinch salt


  1. Put carob powder (or cocoa if you prefer) in sauce pan, and mix thoroughly with coconut cream over medium-low heat.
  2. Add honey, salt and flavourings.
  3. Mix until everything has melted together. Shape into one ‘blob’
  4. Put warm mixture in a fine strainer over a bowl to let excess fat drain out, if you find it hasn’t totally emulsified.
  5. When mixture has cooled, with small spoons scoop out portions the size of a grape and roll in your palms to get a sphere shape.  You may wish to roll in additional garnishes like coconut, chopped almonds, etc.
  6.   If you find that your mixture is not solid enough even when cooled, gently re-melt it and add a tablespoon of melted cold pressed coconut oil, mix thoroughly.  When it cools it will make the truffles more solid.



You Might Also Like:

Dairy Free Chocolate Ganache (Vegan, Paleo, refined sugar free, soy free) Gluten Free Vegan Fudgy Brownies (Sugar Free, Egg Free, Nut free, and Paleo option) Gluten Free, Vegan Chocolate Cake (Dramatic Date Nite Cake) Dairy Free Vanilla Rhubarb Ice Cream Gluten Free Vegan Chocolate Cake (sugar free, dairy free, xanthan free)
11 Responses
  1. June 1, 2011

    oh gosh! its amy from SSGF!! you totally made my day :D I love your blog, i’m always watching in geniune admiration from afar… :D I would love to add to the tuesday linkup- for some reason i can’t figure out where the link is for adding recipes, i meant to contribute last week and the week before and i just couldn’t find the link to go to the linky tool. i’m a bit of a dork. wait. oh heavens. i just saw it. :D ok, adding right away! :D

  2. June 1, 2011

    These would be a great gift – they would look gorgeous in a candy box wrapped with a red bow. I host a weekly link-up event at my blog called Slightly Indulgent Tuesday – I’d love for your to join in. Your spin on food would be a great addition to the other recipes there.


  3. May 19, 2011

    wow, thank you Ricki. how do you manage to make me so grinny so regularly, anyhow? :) *grins again* ! :)

  4. May 19, 2011

    Now I feel like jumping through MY screen and taking a bite of one of YOUR Brigadeiros! They sound–and look–spectacular. Thank you so much for this amazing recipe (and for saying such nice things about our blogs). :D What a great submission to the SOS Challenge!

  5. May 4, 2010

    Hi Piter,
    yes this is my hobby, thank you so much for the compliment!

  6. March 30, 2010

    My name is Piter Jankovich. oOnly want to tell, that your blog is really cool
    And want to ask you: is this blog your hobby?
    P.S. Sorry for my bad english

  7. alea permalink*
    March 6, 2010

    cause i can’t eat chocolate, thats why! lol Anything with carob can have cocoa powder substituted.

  8. Angele permalink
    March 6, 2010

    Alea, why did you have to make them chocolate free? Dutch cocoa powder isn’t bad, it’s just that. Not full of soy or hydrogenated crap. It’s what I use exclusively now.

Trackbacks and Pingbacks

  1. Best Gluten Free Holiday Recipe Roundup | My Real Food Life
  2. Gluten Free, Vegan Chocolate Cake (Dramatic Date Nite Cake) | My Real Food Life
  3. Gluten Free Vegan Chocolate Birthday Cake | My Real Food Life

Comments are closed.