Macadamia Free Carob Coconut Fudge
Rich, indulgent fudge doesn't have to rely on dairy or chocolate to hit that deeply satisfying sweet spot. This recipe leans on coconut butter and coconut oil as its creamy base, delivering a dense, melt-in-your-mouth texture that sets up beautifully in the fridge. Carob powder brings a naturally sweet, earthy depth that pairs surprisingly well with the warm hint of Ceylon cinnamon and a touch of honey. The whole thing comes together in one saucepan with just a few minutes of gentle stirring — no candy thermometer, no tempering, no fuss. A scatter of shredded coconut on top adds a little chew and visual appeal, though the fudge is completely delicious without it. For anyone navigating tree nut concerns, this recipe is a genuine win — every ingredient is straightforward, and there's nothing hidden to second-guess. Cut into neat squares and stashed in the fridge, these little pieces disappear fast.
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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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