Soy Free Carob Coconut Fudge
Rich, chocolatey-tasting fudge that skips the soy entirely — this treat is built on a base of coconut butter and coconut oil, two ingredients that give it a dense, melt-in-your-mouth texture without any legume-derived additives. Carob powder does the heavy lifting in the flavor department, delivering a deep, earthy sweetness that pairs beautifully with a whisper of Ceylon cinnamon and vanilla. Honey binds everything together naturally, so there's no need for corn syrup, condensed milk, or any of the processed ingredients that sneak soy derivatives into so many store-bought confections. The whole thing comes together in a single saucepan over low heat, then gets poured into a parchment-lined pan and chilled until firm — no candy thermometer, no fuss. A scatter of shredded coconut on top adds a little texture and makes each square look genuinely impressive. Whether you're navigating a soy sensitivity or just want a cleaner indulgence, this fudge delivers serious satisfaction with a short, straightforward ingredient list.
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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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