These Carob Fudge Bites are rich and delightful without being too sweet or too heavy. You’ll love that they taste real.
I made these Double Layer Carob Bites for my mom for Mother’s Day Brunch in 2013.
My mom took a few home and her husband (who doesn’t normally care for desserts), and he ate a few right away. He loved them too.
And, honestly, these were my favorite treat of the day!
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Carob
I made them with {affiliate link} carob powder because my mom can’t have chocolate (it gives her migraines), but they could be made with cocoa powder instead of carob, if you so desire.
These are a great healthy dessert snack item.
Vegan, gluten-free, grain-free, paleo, no processed sugar, healthy fats from whole foods like nuts and coconut. Super tasty.
I made mine in a 13×9-inch pan which yielded a ton of small bars; just the right size for a small rich bite of dessert goodness.
They can also be made in a 9×9-inch or 8×8-inch square pan which will yield thicker heartier squares.
You could also cut the recipe in half if you didn’t need quite so many, but they keep really well in the fridge and are perfect if you have a little sweet craving.
I’d bet that they freeze well too, and you could pack some in a lunch easily that way.
Do I need a food processor for this recipe?
Yes, I believe this recipe is best with a food processor. If you don’t have a food processor, I wouldn’t recommend making it.
The food processor makes quick work of the nuts and coconut, but it would be difficult, if not impossible, to make this without the food processor.
Just be careful not to process the nuts too much to where they become nut butter.
carob vs. cocoa powder
My husband asked me about the difference between carob and cocoa, like how is the taste different. I had a bit of difficulty answering him.
When I was a kid, carob was chalky, but it doesn’t have that same chalkiness any more, at least to me.
Maybe carob has a more herbal flavor than chocolate. Maybe it isn’t as deep and rich as chocolate.
Let me know if you have a good way of describing carob vs. chocolate. I’m really curious.
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Carob Fudge Bites Recipe
Carob Fudge Bites
Ingredients
Fudge
- 2 cups raw cashews
- 2 cups unsweetened shredded coconut
- 12 soft medjool dates pitted
- 1 cup carob powder
- ½ cup maple syrup
- Pinch of fine grain sea salt
Ganache
- ½ cup maple syrup
- ¼ cup coconut oil
- ½ cup carob powder
- Pinch of fine grain sea salt
Instructions
Fudge Base
- Line a 13×9-inch or 9×9-inch baking pan with parchment paper or aluminum foil, and set aside.
- Place cashews in a food processor, and pulse several times until very finely ground. Add the shredded coconut and pulse until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the carob powder, and pulse again. Add the maple syrup and a pinch of salt to the food processor mixture, and process it has a creamy texture, scraping down the sides as needed.
- Press the fudge mixture firmly into the prepared pan, and place in the fridge while making the ganache topping.
Ganache topping
- In the food processor, blend the maple syrup and coconut oil together until well combined. Add in carob powder and a pinch of salt, and pulse until smooth, scraping down the sides as needed.
- Pour the ganache over fudge base and spread evenly over the top using an offset spatula. Set the fudge in the fridge at least one hour to set. Once the fudge is set, cut into bite sized squares.
- Store leftovers in an airtight container in the fridge.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
narf77
I KNEW I put my pink pigtails up for something! YUMMO! These babies are certainly going to fill my inner chicky-babe ASAP! 😉
cookingactress
ahhhh! I know a certain young lady who’s allergic to chocolate who would LOVE these!
Laura Dembowski (@piesandplots)
I am allergic to chocolate so I have been experimenting with carob a lot lately. This looks like a great recipe!
Abby @ The Frosted Vegan
What a shame to not be able to have chocolate! But these look like a lovely substitute : )
Oana
These are delicious, thanks for sharing the recipe. I made them out of half of your quantities, but had I known how good they will turn out, I would have made more. This is my first dessert based on carob and I was surprised to see how chocolatey it is. I used honey for the ganache topping since the last of my maple syrup went into the fudge, but honey works just as well.
vegetarianmamma
This is one of those recipes where I say OOOOOHHHH when I see the picture! YUMMMY Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Can’t wait to see what you are bringing to the party this week! We have another GREAT giveaway!
Cindy from vegetarianmamma.com
peggyatallergyfreetestkitchen
These look wonderful! Where do you buy carob?
Debi
Thanks! I found this ground carob at Mother’s Market. I would bet that Whole Foods sells it as well. I looked and asked at Sprouts, and they hadn’t heard of it. Sprouts does carry carob chips (just like chocolate chips though). And, Amazon carries it, there’s an affiliate link in the post.
Vicky O. Sellers
The seeds are the source of carob gum or locust bean gum, used as an additive by food processors in confections, frozen desserts, gelatin salads, party dips, salad dressings, and sauces as a stabilizer and thickening agent. It is used in baked goods to improve texture and extend shelf life and stabilize pie fillings and meringues; in dairy products to prevent separation of fats, solids, and water, and impart smoothness and richness with only traces of calories; in meat products as stabilizers and thickeners; and to give meatlike texture to vegetable protein analogs.
Chris
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Pure Ella
What a stunning dessert (and healthy too!) 😉
Beautiful!
Thank you for sharing it at the last Potluck Party ~ http://pureella.com/pure-potluck-party-summer-round-up-vegan-glutenfree-recipes/
xoxo Ella
Layla
Thanks so much for submitting this recipe to our Paleo Recipe link party!
Robin Rue (@massholemommy)
I would make those and then eat the entire batch all by myself. They sound amazing.
Heather
Yum! I love that its healthy because it sure doesn’t look it. Looks so good!
Michele
I do not have a food processor so I guess I will not be making these. They do sound yummy. I would probably use chocolate-I am not much into carob–and no I can’t explain the difference in taste but there is one!
vegetarianmamma
This looks amazing (as usual!) Thanks for always sharing fantastic recipes!
Michelle F.
Those look so good. I love all the healthy ingredients in them.
JanetGoingCrazy
These look and sound delicious. I could have made them for our holiday party last week!
Caitlin
Well those sure look delicious! I would definitely make these for sure
Kristin
Mmmm those look might tasty I must say!