Carrageenan Free Carob Coconut Fudge
Rich, indulgent fudge that skips the dairy and refined sugar without sacrificing a single bite of satisfaction — that's exactly what this recipe delivers. Coconut butter and coconut oil form a naturally creamy, melt-in-your-mouth base, while carob powder brings a deep, chocolatey warmth that's completely its own thing. A touch of honey, vanilla powder, and ground Ceylon cinnamon round out the flavor in a way that feels almost luxurious. Many store-bought fudges and chocolate-adjacent treats sneak in additives and thickeners that can be hard to spot on a label, so making your own means you know exactly what's going in. The whole process comes together in one saucepan with no baking required — just melt, mix, pour, and chill. An optional scatter of shredded coconut on top adds a little texture and makes each square look genuinely beautiful. Cut into neat pieces straight from the fridge, this fudge is the kind of treat you'll want to keep stashed in the back of the refrigerator for yourself.
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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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