Gelatin Free Carob Coconut Fudge
Rich, chocolatey-tasting fudge that skips the gelatin entirely — and honestly, you won't miss it for a second. The base here is all coconut butter and coconut oil, which firm up beautifully in the fridge and give each square a dense, melt-in-your-mouth texture without any animal-derived setting agents. Carob powder brings a deep, slightly earthy sweetness that pairs perfectly with the warmth of Ceylon cinnamon and a touch of honey, making this taste far more indulgent than its short ingredient list suggests. A pinch of sea salt ties everything together and keeps the sweetness from going over the top. The whole thing comes together in one saucepan with minimal cleanup, and the parchment sling makes lifting and slicing a breeze. If you want a little extra texture and visual appeal, the optional shredded coconut on top adds a light chew and a toasty finish that makes each piece look bakery-worthy.
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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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