Here’s a vegan, no-bake Carob Fudge recipe using nut butter (your choice: cashew, peanut, or almond) and maple syrup as a natural sweetener. It’s rich, simple, and delicious—perfect for a wholesome treat.
Ingredients (makes ~12 small squares)- ½ cup nut butter (cashew, peanut, or almond; unsweetened & natural)
- ¼ cup carob powder (unsweetened)
- 3 tablespoons maple syrup (or more to taste)
- 2 tablespoons coconut oil, melted (helps firm it up when chilled)
- 1 teaspoon vanilla extract (optional but enhances flavour)
- Pinch of sea salt (optional, balances sweetness)
Instructions
- Melt Coconut Oil: Gently melt coconut oil if it’s solid (do not overheat).
- Mix Wet Ingredients: In a medium bowl, combine nut butter, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth.
- Add Carob Powder: Sift in the carob powder and mix until fully incorporated. The mixture should be thick, smooth, and fudge-like. Add a pinch of salt if desired.
- Taste & Adjust: Taste the mixture and adjust sweetness if needed. You can add another teaspoon of maple syrup or a bit more carob for a stronger flavor.
- Set the Fudge: Line a small dish or container (around 4x6 inches or similar) with parchment paper. Spread the mixture evenly into the dish and smooth the top with a spatula.
- Chill: Refrigerate for at least 1 hour, or until firm enough to cut.
- Slice & Serve: Once set, lift from the pan, cut into squares, and enjoy! Store in the fridge for up to 1 week (or freeze for longer shelf life).
Optional Add-Ins
- Chopped nuts or seeds for crunch
- Unsweetened shredded coconut
- A swirl of extra nut butter on top before chilling