Nutmeg Free Carob Coconut Fudge
Rich, deeply chocolatey-tasting fudge that skips the cocoa entirely — carob powder brings its own earthy, slightly sweet depth that pairs beautifully with the creamy coconut base. Coconut butter and coconut oil melt together into a silky, pourable mixture that sets up firm and sliceable straight from the fridge, no candy thermometer or special equipment required. Honey adds just enough sweetness, while a touch of Ceylon cinnamon and sea salt round out every bite with warmth and balance. For anyone navigating spice sensitivities, this recipe is refreshingly straightforward — the short ingredient list is easy to scan, and there's nothing hiding in the mix that could cause a problem. The optional shredded coconut on top adds a little texture and makes each square look genuinely beautiful on a dessert plate. Once set, the fudge lifts cleanly out of the pan and cuts into neat pieces that hold their shape well, making them easy to pack up or share.
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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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