Pescatarian Carob Coconut Fudge
Rich, creamy, and deeply satisfying, this carob coconut fudge is the kind of treat that feels indulgent without relying on a single ingredient that would raise any flags for seafood-free plant-forward eaters. Carob powder brings a naturally sweet, earthy depth that stands beautifully on its own, while coconut butter and coconut oil give the fudge its dense, melt-in-your-mouth texture. A touch of honey, vanilla powder, and ground Ceylon cinnamon round everything out with warmth and subtle complexity. The optional shredded coconut on top adds a little chew and visual appeal that makes each square look almost too pretty to eat. The whole process is straightforward — melt, stir, pour, and chill — with no candy thermometer or special equipment required beyond a saucepan and a square pan. Once set, the fudge cuts into clean, neat pieces that are easy to store and even easier to share, though you may not want to.
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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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