Emulsifier Free Carob Coconut Fudge
Rich, chocolatey-tasting fudge that skips every additive and stabilizer you'd normally find in a store-bought confection — that's exactly what this carob and coconut treat delivers. Coconut butter and coconut oil form the base, melting together into a silky, naturally stable mixture that sets firm in the fridge without any lecithins, mono- and diglycerides, or other emulsifying agents. Carob powder brings a deep, slightly earthy sweetness that pairs beautifully with honey and a whisper of Ceylon cinnamon, making each bite feel genuinely indulgent. The vanilla powder keeps the flavor clean and pure, with none of the alcohol or additives that liquid extracts sometimes carry. Optional shredded coconut on top adds a little texture and makes the finished squares look like something from a specialty confectionery. The whole process comes together in one saucepan and a baking pan, so cleanup is minimal and the result is completely in your control. Cut into neat little squares, these are the kind of treat you can feel good about keeping in the fridge all week.
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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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