This easy quick carob coconut fudge recipe is AIP, Paleo as well as Vegetarian. It’s made up of a combination of coconut oil and full fat coconut milk. It’s been sweetened with honey but you can easily substitute that with your sweetener of choice.
Carob can also be easily substituted with cacao or cocoa in this recipe if you’re not allergic or on the AIP protocol. Cacao or cocoa would also be suitable if you wanted this recipe to be low in carbs as carob contains more carbs. Honey would also need to be substituted for a no carb or lower carb sweetener of choice to make it compliant with a ketosis protocol. You will need a blender or food processor for this recipe, as well as a lined bread tin for a slab shape or baking tray to make wider and flat portions.
Easy Quick Carob Coconut Fudge Recipe
1 cup full fat coconut milk, half a cup melted coconut oil, 2 tablespoons carob powder, 2 teaspoons vanilla, 2 tablespoons or 30ml honey, half a teaspoon cinnamon.
Place all the ingredients in a blender and process at high speed for about a minute.
Pour the mix into a lined baking tray and sprinkle with some carob powder on top. Place in the freezer for about 2 to 2 1/2 hours.
Take the fudge off the freezer and cut it into portions while it’s still soft before it becomes very hard. It’s better to freeze the fudge in seperate small portions, so you’re not defrosting more than you need when you have it.
Store the fudge in an airtight container in the freezer. When you need to eat the fudge just leave a portion out at room temperature for a few minutes to soften
Enjoy the Easy Quick Carob Coconut Fudge