Ginger Free Carob Coconut Fudge
Rich, indulgent fudge that skips the ginger entirely — this treat is built on coconut butter, coconut oil, and earthy carob powder for a deeply satisfying bite that feels almost chocolatey without a single cocoa bean in sight. Honey brings a gentle, floral sweetness, while Ceylon cinnamon and vanilla powder add warmth and complexity that make every square feel thoughtfully spiced. Because every ingredient here is straightforward and whole-food-based, there's no need to scan labels for hidden spice blends or worry about unexpected heat sneaking in. The method is refreshingly simple: melt, stir, pour, and chill — no candy thermometer, no tempering, no fuss. A sprinkle of shredded coconut on top adds a little texture and makes each piece look bakery-worthy straight out of your own fridge. Cut into neat squares, these are perfect for gifting, snacking, or stashing in the freezer for whenever a craving hits.
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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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