Hazelnut Free Carob Coconut Fudge
Rich, creamy fudge that skips the chocolate and hazelnuts entirely — and honestly, you won't miss either. Carob powder brings a deep, malty sweetness that pairs beautifully with coconut butter and coconut oil, creating a base that sets into silky, melt-in-your-mouth squares. A touch of Ceylon cinnamon and vanilla powder round out the flavor in a way that feels indulgent without being over the top. For anyone navigating tree nut allergies or sensitivities, fudge and confections can be a minefield of hidden ingredients and shared-facility warnings, but every single component here is straightforward and easy to verify. The whole thing comes together in one saucepan with no baking required — just melt, stir, pour, and let the fridge do the work. A sprinkle of shredded coconut on top adds a little texture and makes each piece look like it came from a boutique candy shop. Cut into neat squares and stored in the refrigerator, these are the kind of treat you'll want to keep stocked at all times.
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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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