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!
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Carob Almond Freezer Fudge
Yield
10 large or 16 smaller squares
Prep time
Cook time
0 minutes
Chill time
20 minutes
Total time
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.
Ingredients
- 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)
Directions
- Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.
- Mix all ingredients together in a large bowl until smooth.
- With a spatula, scoop the mixture into the prepared pan and smooth out.
- Freeze for about 20 minutes, or until solid.
- Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.
Nutrition Information
(click to expand)
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.
This was so super easy to make and I already had all the ingredients! I used cocoa powder instead of carob and I left out the rice crisp cereal (because I didn’t have any!) so it was just straight fudge! I’m not a huge coconut fan but I didn’t mind the flavor in this. It’s super silky and creamy and chocolatey!
Oh my goodness! This is so good. I gave up chocolate several months ago and have been using carob in everything. So I was thrilled to see your recipe. I just didn’t add the cocoa powder. This is the first freezer fudge I have ever made and I love it! The first time I made it (3 days ago) I used peanut butter, so yummy. Today I made another batch using cashew butter. Next time I’ll try the almond butter. Very dangerous. I want to eat the whole batch!
I have never used carob before, but I made these without the cocoa and they are very decadent and rich. They satisfy my sweet cravings for chocolate for sure. I will try it with cocoa next time. I can’t imagine them without the rice crisp cereal! This was quick and easy.
These look amazing!!! I cant wait to try these! At the moment I don’t have carob powder but I have unsweetened carob chips… could I use these as a substitute?
Made these yesterday and just had the first bite. They are orgasmic.
These were amazing. I used straight cocoa powder as it was on hand. These didn’t last long.
Another winner, Angela! I love carob, but haven’t used it in ages. This is a great recipe.
I actually substituted cocoa butter for coconut oil, and the mouthfeel is so amazing!
I just ate way too much of the batch on my own, but will be making these again for sure.
This are both delicious. I am new to using Carob to satisfying my chocolate cravings. This works! Yummy!!
Hubby and I loved this! Quick and delicious- very similar to a Crunch bar but much healthier!
These are amazing!!! So rich and filling. I’m making my second batch tonight!
Loved this so much I had to email it to myself to always have it. Thank you so much for sharing this!
to die for! very rich and satisfying!!!
I just made this, so easy and so delicious!! My husband never had carob before and loved it. I used 2 T maple syrup, 1/4 c. coconut oil (by accident, but it worked), 2 T. of chia seeds and a handful of crumbled vanilla chex cereal. I froze for about 30 min and it was the perfect texture and sweetness. Thank you!
my kiddos is allergic to coconut. suitable substitutions? butter? avocado oil?
They look delish! Looks like perfect recipe to make for my family.
Oh my goodness, i love this recipe! after pinning this recipe i was on the hunt for carob powder (never having tried it before but convinced it was worth the search). it was better than i imagined! this fudge is crispy and delicious. i’m hooked and will be making this again and again
PS- i was introduced to your blog after receiving your cookbook as a gift. i’ve made many recipes from the cookbook and your blog- all have been excellent. you’ve made ‘vegan’ so accessible, even for someone like me who is not vegan. Thank you!
Thank you Alexis – so happy you are enjoying the cookbook too! :)
I grew up eating my grandmas delicious carob fudge during the holidays, it is still hands down my favorite dessert ever. Tasting carob inevitably reminds me of her. It took me years to start liking chocolate, and to this day I still prefer carob. I can’t wait to trythis recipe. Did you use raw or toasted carob powder?
I made these and they are amazing. I doubled the recipe and used peanut butter instead of almond butter. My friends loved them as well. Very satisfying if you need a chocolate fix.
I made these late night and they are so good. I couldn’t find carob powder anywhere though, I substituted melted carob chips and it worked well. I like how they aren’t overly sweet like traditional fudge, but can kill a chocolate craving still!
Just made these–WOW!! So good! I used fresh ground peanut butter and added roasted peanuts because that’s what I had on hand. Will definitely make this again! Thank you :)