Oral Allergy Syndrome Friendly Carob Coconut Fudge
Rich, deeply flavored, and satisfying in a way that feels almost indulgent, this coconut-based fudge is built entirely from ingredients that tend to play nicely with oral allergy sensitivities. Carob steps in where chocolate might cause trouble, delivering that familiar bittersweet depth without the histamine concerns that can come with cacao. Coconut butter and coconut oil form a naturally creamy base that sets up beautifully in the fridge — no dairy, no nuts, no complicated substitutions required. A touch of honey, warm Ceylon cinnamon, and vanilla powder round out the flavor so every bite tastes intentional and layered. The optional shredded coconut on top adds a little texture and makes the finished squares look genuinely impressive for something this easy to pull together. Once it's chilled and sliced, you've got a treat that's easy to portion, easy to store, and very hard to stop eating.
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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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