Pecan Free Carob Coconut Fudge
Rich, deeply flavored, and completely plant-based, this fudge delivers everything you want from a chocolate-style treat without a single nut in sight. Carob powder steps in as the star here — it's naturally sweet and earthy, giving the fudge a smooth, cocoa-like depth that pairs beautifully with the creamy coconut butter base. A touch of Ceylon cinnamon and vanilla powder round out the flavor in a way that feels almost luxurious for something so simple to pull together. The whole thing comes together in one saucepan, gets poured into a parchment-lined pan, and firms up in the fridge — no candy thermometer, no fuss. For anyone navigating tree nut allergies or sensitivities, this recipe is a genuine find because every ingredient is straightforward and easy to verify. The optional shredded coconut on top adds a little texture and visual appeal that makes each square look like it came from a specialty confectionery. Cut into neat pieces and stored in the fridge, these keep beautifully and 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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