Cooking, Baking & Cocktail Shaking

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.

Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan} |

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.

Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan} |

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.

Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan} |

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.

Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan} |

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.

Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan} |

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.

Yield: 10 pieces

Total Time: 35 minutes

Prep Time: 30 minutes

Cook Time: 5 minutes


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


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.

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13 Responses to “Carob Peanut Butter Freezer Fudge {Gluten-Free + Vegan}”

  1. #
    Choc Chip Uru — August 26, 2014 at 7:24 am

    Fast and delicious fudge makes me very happy :D
    Never tried carob before!

    Choc Chip Uru


  2. #
    Laura @ Laura's Culinary Adventures — August 26, 2014 at 9:37 am

    This looks so decadent and rich!


  3. #
    Julia — August 26, 2014 at 9:53 am

    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.!! I’m sold! SOLD!


  4. #
    Taylor @ Food Faith Fitness — August 26, 2014 at 11:21 am

    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 :)


  5. #
    Kayle (The Cooking Actress) — August 26, 2014 at 7:09 pm

    I love when indulgent things are actually guilt-less. What a happy surprise :D


  6. #
    [email protected] & Trinkets — August 27, 2014 at 8:39 am

    I know a lot of people with chocolate allergies that would love this recipe! It looks so decadent and delicious


  7. #
    Laura Dembowski — August 30, 2014 at 8:40 am

    Since I am allergic to chocolate, I often substitute carob for chocolate and have found it to work wonderfully. This fudge looks addictive.


    • Jennie replied September 2nd, 2014 at 8:05 pm

      Thanks, Laura! I’m really liking carob.


  8. #
    Ala — September 3, 2014 at 2:51 am

    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!


  9. #
    Saffron — February 9, 2015 at 7:45 am

    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


  10. #
    Healthy Treats Troll — July 24, 2016 at 7:38 pm

    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.


  11. #
    Elizabeth — July 28, 2018 at 6:32 pm

    Doesn’t make much but is Easy to make. I’ll be excited to try it after it’s frozen. 



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