This fudge recipe has a chocolatey melt in your mouth feel and is delicious! You can eat them without worrying about sugar, soy lecithin, or any other questionable ingredients. Carob is a wonderful alternative for those who can’t or won’t eat chocolate! This is also probably the easiest fudge recipe you’ll ever make. The only downside is that it does have to be chilled in order to hold a shape, but it is just as delicious eaten by the spoonful! Carob Fudge is a super-easy (and HEALTHY!!!) dessert to throw together at the last minute or whenever you just want a little something sweet:)
Carob Fudge
Ingredients:
1/2 cup Carob Powder (or Cocoa powder)
10 Tbsp. grass-fed Butter (softened)
1-4 Tbsp. Maple Syrup or Raw Honey
Mix all ingredients in a bowl stirring with a fork to break up clumps of carob.
Keep stirring until thoroughly mixed and mixture is smooth and creamy.
Next, spread the mixture into a shallow baking pan and refrigerate. Once the Carob fudge is thoroughly chilled and hardened, cut into squares. Or, you could refrigerate the mixture just slightly and then spoon out to roll into bite size balls. Be warned: you will get Carob all over your hands and Carob does stain, so be careful not to get it on your clothes! If you choose to roll the fudge into truffle size balls it is important that you chill it first! If you do not the mixture will not be formed enough to hold a shape. Think softened butter versus butter chilled in pat molds. Come to think of it, spreading the fudge into butter pat molds or small candy molds would be a great way to make these.
Store refrigerated or frozen.
Yes, for those of you who are very observant, I DID eat one when they came out of the refrigerator! That is why the white plate is missing one!
*For Paleo & Keto versions see the notes at end of recipe.
Carob Fudge (Paleo & Keto-Friendly)
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes*For Paleo & Keto versions see the notes at end of recipe.
Ingredients
1/2 cup Carob Powder (or Cocoa powder)
10 Tbsp. grass-fed Butter (softened)
1-4 Tbsp. Maple Syrup or Raw Honey
Directions
- Mix all ingredients in a bowl stirring with a fork to break up clumps of carob.
- Keep stirring until thoroughly mixed and mixture is smooth and creamy.
- Next, spread the mixture into a shallow baking pan and refrigerate. Once the carob fudge is thoroughly chilled and hardened, cut into squares. Or, you could refrigerate the mixture just slightly and then spoon out to roll into bite size balls. Be warned you will get carob all over your hands and carob does stain, so be careful not to get it on your clothes! If you choose to roll the fudge into truffle size balls it is important that you chill it first! If you do not the mixture will not be formed enough to hold a shape. Think softened butter versus butter chilled in pat molds. Come to think of it, spreading the fudge into butter pat molds or small candy molds would be a great way to make these.
- Store refrigerated or frozen.
Notes
- They will keep for a few weeks refrigerated and probably a month in the freezer, but you will eat them all before that!
- You could leave out the Maple Syrup/Honey to make these Paleo or Keto-friendly! They are still very delicious even without any sweetener.
I made these carob fudge squares and you’re right, they didn’t stay around long! I used monk fruit drops as a sweetener, probably about twelve drops. Very smooth and satisfying.