Vegetarian Carob Coconut Fudge
Rich, indulgent fudge that skips the dairy entirely — this one is built on coconut butter and coconut oil, giving it a dense, melt-in-your-mouth texture that feels genuinely luxurious. Carob powder steps in where chocolate usually lives, bringing a naturally sweet, earthy depth that pairs beautifully with the warm hint of Ceylon cinnamon. A drizzle of honey ties everything together, so the sweetness feels rounded rather than sharp. The whole thing comes together in a single saucepan with no candy thermometer, no tempering, and no complicated technique — just stir, pour, and let the fridge do the work. Optional shredded coconut on top adds a little chew and makes each square look like it came straight from a specialty confectionery. Once set, the fudge cuts cleanly into neat pieces that are easy to store, share, or quietly eat straight from the fridge. It's the kind of treat that satisfies a serious sweet craving without any of the fuss.
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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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