Chestnut Free Carob Coconut Fudge
Rich, indulgent fudge that skips the chestnuts entirely — and honestly, you won't miss them for a single second. This recipe leans on coconut butter and coconut oil as its creamy base, giving each square a dense, melt-in-your-mouth texture that feels genuinely luxurious. Carob powder steps in as the chocolatey backbone, delivering a deep, slightly earthy sweetness that pairs beautifully with the warmth of Ceylon cinnamon and a touch of vanilla. A drizzle of honey ties everything together without overwhelming the other flavors, and the optional shredded coconut on top adds a little chew and visual appeal. The whole process comes together in one saucepan with no baking required — just melt, stir, pour, and let the fridge do the heavy lifting. Once set, it slices cleanly into neat little squares that are easy to portion and even easier to eat straight from the pan.
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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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