Low Sodium Carob Coconut Fudge

Total time1 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

16 servings

1 cup coconut butter
Nutiva Coconut Butter, 15 oz Artisana Foods Raw Coconut Butter, 14 oz Dastony Organic Coconut Butter Mara Natha Coconut Butter 15 Oz Windy City Organics Dastony Coconut Butter
See all
½ cup coconut oil
⅓ cup carob powder
3 tbsp honey
½ tsp vanilla powder
¼ tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup unsweetened shredded coconut (optional)

Instructions

1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
Combine the coconut butter and coconut oil in a small saucepan over low heat, stirring with a rubber spatula until both are fully melted and the mixture is smooth and pourable, about 3–4 minutes.

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