Wheat Free Carob Coconut Fudge
Rich, indulgent fudge that happens to be completely free of wheat or gluten is a rare find, and this carob coconut version delivers on every front. Coconut butter and coconut oil form a creamy, melt-in-your-mouth base that sets beautifully in the fridge without any flour or starch needed. Carob powder brings a deep, chocolatey warmth that pairs perfectly with the subtle floral heat of Ceylon cinnamon and a touch of honey for natural sweetness. The whole thing comes together in a single saucepan with just a few minutes of gentle stirring — no baking, no complicated technique, no worries about cross-contact from wheat-based ingredients. A scatter of shredded coconut on top adds a little texture and makes each square look as good as it tastes. Cut into neat pieces and stored in the fridge, this fudge is the kind of treat you'll want to keep stocked at all times.
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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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