Almond Free Carob Coconut Fudge
Rich, indulgent fudge that skips the nuts entirely — this treat is built on a base of coconut butter and coconut oil, giving it a creamy, melt-in-your-mouth texture without a single almond or tree nut in sight. Carob powder steps in where chocolate typically would, delivering a deep, earthy sweetness that pairs beautifully with the warm hint of Ceylon cinnamon and a touch of honey. The result is something that tastes genuinely decadent but comes together in one saucepan with no baking required. Anyone navigating nut-free kitchens knows how often fudge and confection recipes sneak in almond flour, almond extract, or mixed-nut toppings — here, every ingredient is straightforward and easy to verify. A light scatter of unsweetened shredded coconut on top adds a little texture and visual appeal if you want to dress it up. Once it sets in the fridge, it slices cleanly into neat pieces that are just as at home on a dessert platter as they are tucked into a lunchbox.
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Learn more →Ingredients
16 servings
- 1 cup coconut butter
- 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
- 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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