Paleo Carob Coconut Fudge
Rich, creamy fudge that actually checks every ancestral-eating box sounds too good to be true, but this recipe pulls it off with a short list of whole-food ingredients and zero compromise on flavor. Coconut butter and coconut oil form the base, giving each square a dense, melt-in-your-mouth texture that rivals any conventional candy. Carob powder steps in where cocoa would normally go, bringing a naturally sweet, earthy depth that pairs beautifully with the warmth of Ceylon cinnamon and a touch of vanilla powder. A drizzle of honey is all the sweetener needed, keeping things clean without refined sugar or syrups. The whole process happens in one saucepan before the mixture gets poured into a parchment-lined pan and chilled until firm — no candy thermometer, no complicated technique. A scatter of shredded coconut on top adds a little texture and makes each piece look genuinely impressive. Keep a batch in the fridge and you'll always have a satisfying treat on hand that feels indulgent but is made entirely from ingredients you can feel good about.
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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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