Easy Carob Almond Freezer Fudge + Frosty Recipe

by Angela (Oh She Glows) on August 5, 2014


Oh do I have a fun treat for you today. It showcases one of my old favourites – carob. Have you tried carob powder before? The pods of the tropical carob tree contain a sweet pulp which is dried, roasted, and ground into powder form. Carob is caffeine-free and contains antioxidants as well as calcium, iron, potassium, and fibre. I love mixing a spoonful of it into my vegan overnight oats, banana soft serve, homemade almond milk, or tossing some into a smoothie for a natural sweetener. I usually buy it in bulk from Bulk Barn (a great way to sample it if you are on the fence), but certain brands like Bobs Red Mill also sell it by the bag in many grocery stores and you can also find it online.

Here’s the kicker –

carob powder is naturally sweet which reduces the need for a lot of added sweeteners in a recipe – a total bonus if you ask me. If you can get over the fact that carob doesn’t taste like chocolate, you are golden. Some people say carob has a flavour similar to dates. I think that’s a better comparison, but you really just have to try it for yourself!

The makings of freezer fudge…


In this recipe, I paired carob with a touch of cocoa powder to add some chocolate flavour. You really can’t go wrong when these two powders are combined as you get the sweetness from the carob and the rich chocolate flavour of the cocoa powder. Of course, if you want to skip the cocoa powder all together you can do that too. Or if you want to use all cocoa powder you can try that, although you’ll need to add more liquid sweetener to the recipe to make up for carob’s lost sweetness.

I worked off my favourite Seductive Raw Chocolate Walnut Freezer Fudge and this carob variation was born. This recipe has a fraction of the added sugar (about 75% less), but I promise you won’t notice anything is missing. Now that’s my kind of treat. Best of all it takes 10 minutes to whip up and only another 20 minutes to set in the freezer. The only downside is that the hubby keeps eating it all on me!


5 from 41 reviews

Carob Almond Freezer Fudge

Vegan, gluten-free, no bake/raw, refined sugar-free, soy-free


Ready in 30 minutes, this carob freezer fudge is low in sugar while still tasting quite decadent. Feel free to change up the nut butter, sweetener, and mix-ins as you see fit. The coconut oil is necessary in this recipe though as it helps solidify the fudge when chilled. It melts quickly so be sure to enjoy it straight from the freezer and don't let it sit on the counter for more than a couple minutes.

10 large or 16 smaller squares
Prep time
Cook time
0 Minutes
Chill time
20 minutes


  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup creamy natural almond butter (roasted or raw are both fine)
  • 1/4 cup carob powder, sifted
  • 1 tablespoon unsweetened cocoa powder, sifted
  • 2-3 tablespoons pure maple syrup (or liquid sweetener of choice), to taste
  • 1 teaspoon pure vanilla extract
  • 1/8-1/4 teaspoon fine grain sea salt
  • 1/2 cup gluten-free rice crisp cereal (to add crunch - optional)


  1. Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.
  2. Mix all ingredients together in a large bowl until smooth.
  3. With a spatula, scoop the mixture into the prepared pan and smooth out.
  4. Freeze for about 20 minutes, or until solid.
  5. Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

Nutrition Information


pssst – Bonus recipe alert! Carob powder makes a healthy “frosty” too. Just blend 1 large frozen banana, 1 1/2 tbsp carob powder, 3/4 cup almond milk, 1/2 teaspoon vanilla extract, 1 tsp cocoa powder, 1 ice cube, and 1 tbsp chia seeds until smooth, icy, and thick. Absolutely delish! It reminds me of the Wendy’s frosty drinks of my youth.


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{ 48 comments… read them below or add one }

Page 4 of 4«1234
Sam October 3, 2014 at 9:35 pm
Recipe Rating:

I’m allergic to casein and was looking for a dairy-free alternative to Crunch bars. The ones I’ve seen in the store have been a bit pricey and smaller than a typical candy bar. These were even better! I had to wait until I got a chance to buy the carob powder at DeKalb Farmers Market on a trip to Atlanta, since a lot of things are cheaper there. I didn’t have almond butter, so I used peanut butter instead.


Stephanie October 10, 2014 at 8:23 pm
Recipe Rating:

WOW! I made this recipe this week and it is SO GOOD! I think I may even like it more than chocolate fudge! The rice krispies in it make it not too rich, which is great. Thank you so much for this recipe! :)


Emily November 1, 2014 at 11:17 am
Recipe Rating:

Addictive is all I have to say!


Christine November 2, 2014 at 10:36 pm
Recipe Rating:

Never heard of/tasted carob before, and found this recipe looking for delicious fudge alternatives. Decided to give it a try.

8 batches later … I’m addicted and so are my family members. We are all die-hard chocoholics, so this is saying something!!


patti January 30, 2015 at 9:21 am

I also am addicted to this! My friend, who has Diabetes, loves this! And it does not raise her blood sugar, if you use honey!


Lesley November 5, 2014 at 8:56 am
Recipe Rating:

These are so good! I now make them every week for my husband and I. The “frosty” is also regularly in my smoothie rotation-even adding spinach to it works well! Thanks!


patti January 30, 2015 at 9:14 am

Lesley, how does that taste? When you add spinach to your frosty?
Have you ever tried any other greens, like kale?


Elizabeth November 12, 2014 at 3:36 pm

Thank you so much for this fudge recipe. I cannot eat chocolate– it is a migraine trigger. This is the first totally non chocolate dessert that I find really is chocolatey that I can eat a whole bunch of without worry! I don’t use any cocoa in the recipe, just keep it all carob. Thanks so much for giving me an easy, delicious and indulgent treat option.


Lindsay November 30, 2014 at 5:56 am

I made these on the weekend! So quick and easy!! Delicious. I didn’t have any carob so I just used the recommended measurement of cacao powder. They tasted a little like chocolate crackles (Aussie treat) but not as sweet. My friends loved them. Will definitely make them again :)


E Bot December 8, 2014 at 7:28 am

This is a GREAT recipe. Just a bite of chocolate at night hits the spot. Double cuz it will be gone.


caitlyn December 10, 2014 at 9:00 am

These look amazing, Do you know where you can buy carob powder?


Jennifer December 18, 2014 at 2:58 pm

Greetings! Thank you very much for this recipe: it is too delicious! Little rough when you don’t have a gall bladder, but worth it :). Subbed in a salt free roasted smooth sunflower seed butter for the almond and it was fantastic. Used the full amount of maple syrup and salt, with raw cacao powder: salty sweet to the max :). Congratulations on your little one!


NdgSusan December 22, 2014 at 3:51 pm
Recipe Rating:

Love this recipe! I double it so I always have some on hand.


Chelsey December 25, 2014 at 11:33 pm

Has anyone tried replacing the coconut oil with something else and had success (I’m thinking cocoa butter)? Coconut oil makes me so sick for some reason… But I really want to make some fudge! Any ideas are much appreciated! :)


patti January 30, 2015 at 9:02 am

Chelsey, why don’t you try soy bean oil? Most vegetable oils are soybean oil. Check the label.


patti January 30, 2015 at 9:00 am

Hi Angela! I rate this as a 10! I have been trying to get off Chocolate, because of the double amount of caffeine (caffeine & theobromine). This is perfect! I did change the recipe a little, though, I left out cocoa, used honey, instead of maple syrup, increased peanut butter to 1/2 cup, and added 1/4 cup unsweetened coconut flakes.
Sooo Delicious!
P. S. Love all your recipes! Keep posting new ones!


Becky February 8, 2015 at 8:01 am
Recipe Rating:

Ooh this stuff is delicious! Creamy, crunchy, nutty, velvety, melt-in-the-mouth scrumptious. Will totally make again! Bonus, my boyfriend will probably hate it. (Avoids coconut like the plague) so, more for me! I used agave nectar as it’s all I had in the cupboard, but it worked great! Will try maple next time to see how it tastes. Thanks for the recipe! Everything of yours I’ve ever tried has been fantastic x


David February 12, 2015 at 7:16 pm

Will it still be good if I freeze it for a whole day?


Michelle March 9, 2015 at 11:24 am

Hi Im intrested in making Easy Carob Almond Freezer Fudge + Frosty Recipe but my daughter is allergic almonds what else could I used besides creamy natural almond butter ?


Anna March 30, 2015 at 1:18 am

Hi, I know this reply is a little late. You can use any nut butter if she’s not allergic to other nuts or use sun butter. I’ve also used peanut butter with good results


Lenka April 5, 2015 at 4:01 pm

Thank you for this recipe. I just made it, so delicious!


Fiona Young April 26, 2015 at 5:48 pm
Recipe Rating:

Tried it with almond butter and peanut butter and I think it’s even better with peanut butter! Just love how easy this recipe is!


Katy May 6, 2015 at 11:41 am

This recipe sounds great but so many of these clean food recipes use almond butter or a similar nut butter. What could I replace it with so people who are allergic to nuts can enjoy these. I think tahini would be far too over powering.
Does anyone have any ideas please?


Eva Linn August 27, 2016 at 12:24 pm

Sunflower seed butter should work. It tastes a lot like but butter but seems ok for those with nut allergies.


Claudia May 21, 2015 at 3:36 pm

Hi I would like to make this with cacao powder rather than carob! Do you have any idea how much cacao I should use? Thanks!


Michelle July 2, 2015 at 11:19 am

I just made your carob frosty. Oh my! Thank you so much! This might become my new dessert. I added a couple of Medjool dates only because I had started making another recipe and then discovered I didn’t have all of the ingredients. But, Yum! I didn’t have frozen banana and I can’t wait until next time to freeze my banana first. I might let it sit a bit, too, to let the chia gel, if I can wait that it is. I appreciate the carob recipes, and look forward to trying the fudge.


liana July 28, 2015 at 9:04 pm

what is the nutrients content of these carob almond freeze fudge


Stephanie December 14, 2015 at 2:32 pm
Recipe Rating:

This was delicious and super easy to make. I used cocoa powder instead of carob powder and puffed millet instead of puffed rice and it was fantastic. Even my picky husband liked it!


Maria January 23, 2016 at 6:53 pm

Dear Angela,
a few days ago I made this fudge – it’s delicious! (I’m from Germany and don’t use a cup to measure so I took way too much rice, but still it was very tasty) I’m so happy I found this recipe because I try to eat as less cocoa as possible. I suffer from neurodermatitis and quit eating sugar, milk, wheat and spicy things. Thank you for your recipes and your inspiring work!


Sarah February 26, 2016 at 10:36 pm
Recipe Rating:

I’ve never made a recipe comment before, but I had to express my gratitude for this one! I’m recently on an anti-inflammatory diet for health reasons, mourning the loss of chocolate and sugar in my life, and have been struggling to find dessert recipes that aren’t just like “heat up an apple and pretend.” I took one bite of this freezer fudge and almost wept with joy. Thank you.

For folks in similar situations: I left out the cocoa powder and subbed 2 tbsp brown rice syrup for the maple syrup. Had never tried carob before, but the effect was plenty chocolatey for me.


Angela Liddon March 18, 2016 at 3:48 pm

Thank you for sharing your substitutions Sarah – I’m sure they’ll be super helpful to and appreciated by other readers, especially those in situations similar to yours. I’m also so glad to hear the recipe satisfied your chocolate and sugar cravings. :) Wishing you all the best!


Yan March 15, 2016 at 9:24 am

I made this this morning, but instead of using coconut oil, I used coconut butter that I’d made from dried coconut. It seems to be staying solid in the fridge, and I’m fairly sure it’d be ok at room temperature. Though I doubt it’ll be around long enough for me to test the theory.


Samia June 21, 2016 at 8:23 pm

Many thanks for an incredibly delicious dessert recipe. My substitutions were as follows:

*I poured the mixture into muffin tins lined with paper liners.

*I used peanut butter instead of almond butter (it’s cheaper).

*Instead of rice krispies, I used Nature’s Path Amazon flakes, which I crushed with a rolling pin.

*I used refined (tasteless) organic Spectrum coco oil.

But the basics are there, and thank you so much!!!


Angela Liddon June 22, 2016 at 1:49 pm

Thanks so much for sharing, Samia! I’m glad you enjoyed the fudge. :)


Julie August 20, 2016 at 3:29 pm

Angela do you use raw carob? I’ve also see dry and lightly roasted available. Thank you!


Angela Liddon September 20, 2016 at 12:08 pm

Hi Julie, I use roasted carob…I don’t think I’ve seen raw before!


Kathy August 20, 2016 at 8:19 pm

Oooooh, another first for me to try! Since I’m on a sugar-free diet, I’m going to try this without the Maple Syrup…thanks, Angela, for a delish-looking dessert that’s healthy (oxymoron!. Nope!)! I think I’ll sub Hemp seeds for rice crisp to up Omega-3’s.


Eva Linn August 27, 2016 at 11:10 am

This fudge had solved my dilemma about wanting to give my kids chocolate treats at night but not being able to since they go haywire. They both love chocolate, but the combo of the caffeine in the chocolate and sugar means they won’t go to sleep, which means I cannot go to sleep. They both love this fudge and don’t notice the difference between carob and chocolate. Instead of maple syrup, I used agave, which is lower on the glycemic index so shouldn’t lead to add much sugar highs. Agave is 1/2 the price of maple syrup for me. I actually flavor it with a little maple extract so it tastes like maple syrup.


carole November 16, 2016 at 9:09 am

Hey! I’d love to make this but I can only get my hands on carob chips. How many cups of carob chips would you as a substitute? Has anyone tried this? 1/3 cup?


Sarah November 20, 2016 at 11:34 am

Hi, I’m allergic to cocoa (which is why I am after a carob recipe). Would this fudge work without adding the cocoa powder? Thanks.


Angela Liddon December 6, 2016 at 12:47 pm

Hi Sarah, it will! Feel free to skip the cocoa; it just adds a little extra, richer touch of chocolate flavour to the fudge, but it’ll still taste good without. :)


Wanda February 17, 2017 at 12:39 am

The frosty sounds delicious, although I can’t eat bananas,. What do you suggest as a subsitute?


Angela Liddon February 27, 2017 at 11:10 am

Hey Wanda, I’m sorry I don’t have a sub in this recipe since it forms the base of the frosty. Vegan vanilla ice cream would work, but I assume you were looking for a healthy option. ;)


Ami August 21, 2017 at 4:33 pm

These were so good I will never be out of any of the ingredients. My mother in law has had many of carob fudge and says this was the best she’s ever had. If I wasn’t so tired from pregnancy I would have already Made and eaten this again three times over. The only thing I didn’t have was the crispy cereal, but I subbed slivered almonds. I did leave out the cocoa powder.


hadas October 3, 2017 at 1:47 pm

tried it. GOOD!
Thank You <3


maria November 11, 2017 at 11:25 am

To call it raw is not right since teh rice crisipies probobly have been processed in a very high temperature.


Danielle February 28, 2018 at 10:52 pm

I can’t have cocoa…can I put extra carob?


Angela (Oh She Glows) March 1, 2018 at 7:19 am

Hey Danielle, I can’t see why not!


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