Shellfish Free Carob Coconut Fudge
Rich, indulgent fudge doesn't have to rely on dairy or chocolate to deliver serious depth of flavor. Carob powder brings a naturally sweet, earthy richness that pairs beautifully with the creamy coconut butter and coconut oil base, creating a texture that's dense and satisfying without any of the bitterness you sometimes get from cocoa. A touch of honey, warm Ceylon cinnamon, and vanilla powder round everything out so each bite tastes layered and intentional. The optional shredded coconut on top adds a little chew and a pretty finish that makes these squares look as good as they taste. The whole process is straightforward — melt, stir, pour, and chill — with no candy thermometer or special equipment required beyond a saucepan and a baking pan. Every ingredient here is naturally free from ocean-derived allergens, so there's no label-scanning or substitution stress involved. These keep well in the fridge and are the kind of treat you'll want to make on repeat.
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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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