Low Iodine Carob Coconut Fudge
Rich, indulgent fudge is one of those treats that can feel completely off-limits when you're navigating iodine restrictions — but this recipe proves otherwise. Every ingredient here, from the coconut butter and coconut oil base to the carob powder and raw honey, is naturally free of the high-iodine culprits like dairy, seafood-derived additives, and iodized salt. Using fine sea salt instead of iodized table salt is a small but meaningful swap that keeps this firmly in safe territory. Carob brings a deep, chocolatey warmth without any of the concerns that come with conventional cocoa-based confections, and paired with Ceylon cinnamon and vanilla powder, the flavor is genuinely complex and satisfying. The texture sets up beautifully firm after a chill in the fridge, making it easy to slice into clean, snackable squares. The optional shredded coconut on top adds a subtle chew and a little visual flair that makes these look far more impressive than the effort involved. Whether you're keeping a strict low-iodine protocol or just looking for a dairy-free treat that doesn't compromise on richness, this fudge delivers.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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