Pistachio Free Carob Coconut Fudge
Rich, deeply flavored, and completely plant-based, this fudge delivers everything you want from a confection — creamy texture, a hint of warmth from Ceylon cinnamon, and that satisfying snap when you bite in. Carob powder stands in beautifully for cocoa, bringing its own naturally sweet, earthy depth without any bitterness, so the honey and vanilla powder can really shine through. Coconut butter and coconut oil form the base, giving each square a dense, melt-in-your-mouth quality that feels genuinely indulgent. For anyone navigating tree nut allergies or sensitivities, this recipe is a breath of fresh air — no pistachios, no almonds, no cashews, just clean, simple ingredients that you can feel confident about. The optional shredded coconut on top adds a little chew and visual appeal, making these look as good as they taste. The whole process is straightforward: melt, mix, pour, and chill — no candy thermometer, no fussy technique required. Cut into neat squares and stored in the fridge, they're the kind of treat you'll want to keep on hand all week.
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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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