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.
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