Seed Oil Free Carob Coconut Fudge
Rich, chocolatey-tasting fudge that skips every industrially processed fat — that's exactly what this carob coconut treat delivers. Coconut butter and coconut oil do all the heavy lifting here, giving the fudge a creamy, melt-in-your-mouth texture without a drop of canola, sunflower, or any other refined seed oil in sight. Carob powder brings a deep, earthy sweetness that pairs beautifully with the warmth of Ceylon cinnamon and a touch of honey, so the flavor feels indulgent without being cloying. The whole thing comes together in one saucepan over low heat, then sets up firm in the fridge — no candy thermometer, no complicated technique required. A light scatter of shredded coconut on top adds a subtle chew and a little visual flair that makes each piece look genuinely impressive. Cut into tidy squares, this fudge is easy to portion, easy to store, and very hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!