Mushroom Free Carob Coconut Fudge
Rich, creamy, and deeply satisfying, this carob coconut fudge delivers everything you want from a confection — smooth texture, a hint of warmth from Ceylon cinnamon, and a naturally sweet depth from honey and carob. Carob is a wonderful stand-in for cocoa, bringing its own earthy, slightly caramel-like flavor that pairs beautifully with the richness of coconut butter and coconut oil. Every single ingredient here is plant-based and straightforward, so there's no guesswork about hidden additives or cross-contamination from unexpected sources. The optional shredded coconut on top adds a subtle chew and a little visual flair that makes each piece look as good as it tastes. The whole process is mostly hands-off — a quick melt on the stovetop, a stir, and then the fridge does the heavy lifting. Once set, the fudge cuts into clean, neat squares that are sturdy enough to pack up and share, or keep all to yourself in the back of the refrigerator.
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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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