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Coconut Fudge Truffles

Rate Coconut Fudge Truffles

4 starsAvg. rating: 4 from 5 votes.

 Recipe Information  
Category: Desserts
# of Servings: 4
Recipe Created By: Jenny Travens

Coconut Fudge Truffles


1/4 cup coconut flour
2 Tbsp cacao powder (carob works great too!)
2 Tbsp raw, local honey
1/2 cup raw almond butter
1/4 cup virgin coconut oil
1/3 cup unsweetened coconut shreds (optional)

In a bowl, mix together the coconut flour and cocoa powder (or carob).

In another small bowl, microwave the almond butter and coconut oil until melted and smooth.

Pour in the honey and stir until mixture is creamy.

Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.

Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it.

Chill in the fridge for two hours.

Once set, use a tablespoon to scoop out the mixture. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.


Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame

 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
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Comments (3) -

Freda Branch 7/1/2017 9:37:22 PM

These are delicious.  My only problem was that I had to keep them refrigerated, because they because too soft when left out.  Lots of compliments!

Terri Jones 9/28/2017 11:50:00 AM

I read that cocoa is related to nuts so I question this recipe

Kathy P - KFA Admin 10/12/2017 12:33:04 PM

Hi Terri - cocoa/chocolate is not related to nuts. However, many chocolate products do contain nuts or are cross contaminated with nuts. You can learn more about how to manage a nut allergy -

For help finding safe brands of cocoa or chocolate, I'd like to invite you to join the KFA online community - We have a Food & Cooking forum and the members have great advice for finding safe foods.

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