Walnut Free Carob Coconut Fudge
Rich, indulgent fudge that skips the chocolate and walnuts entirely — and honestly, you won't miss either. Carob powder brings a naturally sweet, earthy depth that pairs beautifully with the creamy coconut butter and coconut oil base, giving each square a melt-in-your-mouth texture that feels genuinely luxurious. A touch of honey adds gentle sweetness, while Ceylon cinnamon and vanilla powder round everything out with warm, aromatic notes that make this taste far more complex than the short ingredient list suggests. For anyone navigating nut allergies or sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward, and there's no need to scrutinize labels for hidden walnut oils or shared-facility warnings. The whole process comes together in one saucepan with no baking required, just a good stir and a patient hour in the fridge. Optional shredded coconut on top adds a little chew and visual appeal, making these squares look as good as they taste. Cut into neat pieces 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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