Citrus Free Carob Coconut Fudge
Rich, indulgent fudge that skips every drop of citrus is easier to pull off than you might think, and this carob coconut version is proof. Coconut butter and coconut oil form a naturally creamy, dairy-free base that sets beautifully in the fridge without any finicky candy thermometers or complicated technique. Carob powder brings a deep, earthy sweetness that pairs perfectly with honey and a whisper of Ceylon cinnamon, giving each bite a warmth that feels almost chocolatey without actually being chocolate. A touch of vanilla powder rounds everything out, and the optional shredded coconut on top adds a little texture and visual appeal that makes these squares look genuinely impressive. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden citrus derivatives or natural flavors that might sneak in unwanted fruit acids. Just melt, stir, pour, and chill — the parchment overhang makes lifting and slicing a breeze. These little squares are the kind of treat you'll want to keep stashed in the back of the fridge all week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!