Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan}
A simple fudge made with carob powder, natural peanut butter, coconut oil, cocoa powder, and maple syrup. This fudge is naturally sweetened, vegan, and gluten-free.
I made you fudge…because it’s the middle of the week and we all deserve a little pick me up. This carob peanut butter freezer fudge is rich, creamy, and slightly crunchy from the addition of rice crisp cereal.
Guess what? You can indulge without feeling the least bit guilty because this fudge is made with nutrient-dense ingredients.
Are you wondering what carob powder is? Before I made this recipe, I had no idea it even existed or what to expect. So, I did what any nerdy foodie would do and Googled it.
Carob powder is made from the dried pods of the carob tree. The pulp from the carob pod is naturally sweet. Once the pods die, they get roasted and ground into a powder. Since the carob powder resembles cocoa powder, it’s often used as a healthy alternative in baking.
The carob powder adds a rich, almost dark chocolate flavor to this fudge. And, of course, there’s the peanut butter. We all know that chocolate and peanut butter are best friends for life.
Not only is this fudge gluten-free, but it’s also vegan and naturally sweetened. It’s ready to eat in under an hour, from start to finish.
The addition of rice cereal adds a lovely crunch to this fudge. Since the base of this fudge is made with coconut oil and melts quickly, I highly recommend keeping it stored in the freezer until you’re ready to snack.
Snack on, my friends!
Carob Peanut Butter Freezer Fudge
This healthy fudge alternative is gluten-free, vegan, and naturally sweetened. It’s rich in chocolate and peanut butter with a bit of a crunch.
Ingredients:
1/2 cup coconut oil
1/4 cup natural peanut butter
1/4 cup carob powder
1 tablespoon cocoa powder
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 cup gluten-free rice crisp cereal
Directions:
Line a 4-inch-by-8-inch loaf pan with parchment or plastic wrap.
Add coconut oil and peanut butter to a small sauce pan. Cook over low heat, stirring often, until the coconut oil is melted and the mixture is smooth, about 3-4 minutes.
Whisk in the carob powder, cocoa powder, maple syrup, and vanilla extract until smooth. Fold in the rice crisp cereal.
Transfer the mixture to the prepared loaf pan. Place the pan in the freezer and chill until solid, about 30 minutes. Cut into bite-sized squares. Store in an airtight container in the freezer until ready to serve (they melt quickly).
Adapted from Oh She Glows.
All images and text ©.
13 Comments on “Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan}”
Fast and delicious fudge makes me very happy :D
Never tried carob before!
Cheers
Choc Chip Uru
This looks so decadent and rich!
No lie: I’ve had a tin of carob powder in my pantry for like 2 years and have been DYING to stumble on carob recipes to use it up! Sooo…that tin is probably expired, but I’d totes go pick up a new one for this fudgy treat. It.just.looks.so.good!! I’m sold! SOLD!
We are brain twins! I have a sortaaaa similia recipe this week! I’ve actually never tried carob powder…or carob anything though…MUST TRY! LOVE the cereal in thur! Pinning :)
I love when indulgent things are actually guilt-less. What a happy surprise :D
I know a lot of people with chocolate allergies that would love this recipe! It looks so decadent and delicious
Since I am allergic to chocolate, I often substitute carob for chocolate and have found it to work wonderfully. This fudge looks addictive.
Thanks, Laura! I’m really liking carob.
Love this healthy option soooo much–I mean, look at that mix of awesome chocolate and pb flavors! I’m so saving this one in my archives to make soon!
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WOW just made this now it’s so delicious!!
I’m trying to use carob more than cocoa these days, but usually it’s no where near as exciting. I love that carob is sweeter though so you don’t need as much other sweetner.
I love this recipe because the small amount of cocoa powder means it still tastes chocolaty.
Will have to remember this one to make again when i need my sweet treats <3 thank you
Thank *you*, Jennie! ~ Ok, I *just* taste-tested my first try at this recipe, and I am *seriously* excited about this. I sense a world of possibilities opening before me! : ) I actually started with a different, cocoa-only freezer fudge recipe, but discovered there was only carob powder in the larder (which is even finer by me!) So a new search brought me here, and boy!, am I glad it did. Given the choice, I go for carob over cocoa most anytime, and this stovetop recipe is even easier than the other one that required solid coconut oil and a paddle blender (which I don’t have, was prepared to improvise). I did keep the 1/4c mashed banana and 1/2t sea salt from the other recipe, and there’re no rice crispies in the house, so it was chopped pecans instead. The result is to die for. And, beautifully, not overly sweet, which so many dessert recipes are; pet peeve… The only downside (not!) is that the taste is so flavorful and rich that I can’t actually eat the whole pan in one sitting, or even four… I’ll probably try the same mix-up and add some GL oat flour (ground GF oatmeal), maybe 1/3c?, and see what happens. I suspect it’d be sort of brownie-like.
Doesn’t make much but is Easy to make. I’ll be excited to try it after it’s frozen.