Today is all about simple... Simple s in 5 ingredients, two of which are a pinch of salt and vanilla... That alone makes a dessert a winner in my books. But then make it a fudge, and throw in some carob... No baking or stove-labor required.
Cashew carob fudge, I think I love you...
To say this dessert is "fudgey" would be obvious. It's chewy, yet melts in your mouth at the same time. Sweet, and with a flavor that's reminiscent of a cross between chocolate and salted caramel -- the magical flavor notes of carob.
It makes a wonderful snack to have on hand, especially when your brain needs a little refueling. Or just when you need a little something to go with that cup of coffee or orange pekoe ☕️
It also makes a pretty gift :)
And if you like this, you might want to give this cashew lucuma fudge variation a try sometime too ✨ And if you like carob, here you go: carob dessert options overload.
One tip for the dusting (since I always get an email after a recipe like this from someone who can't get the powder to sprinkle evenly over the top). If you try and sprinkle with your hands you'll just end up with little clumps and lumps -- a sorry sight... Use a sieve -- fine mesh or metal. I have a few tiny ones (you can find them at a dollar store), the kind you can use to make tea -- just spoon a bit in on the side and gently dust away.
Last but not least, I made this in my 5" springform pan (this is the pan I use) -- it just makes it a lot easier to dislodge neatly, not waste any pieces by trimming away uneven "sides", plus it looks cute round :). But if you prefer or don't have the pan you can just use a small tupperware container lined with parchment paper instead. If you wanted to size this treat up, see downloadable pan size guide below if you need help with sizing this recipe up or down.Print
Cashew Carob Fudge
Simple, 5 ingredient vegan fudge recipe made with carob. Chewy, melt-in-your-mouth cross between salted caramel and chocolate. Gluten-free, no refined sugar.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 pieces
- Category: Candy
- Method: No-Bake
- Cuisine: Dessert
- 6 tbsp cashew butter
- 2 tbsp maple syrup
- 2 tbsp carob powder (I used toasted)
- 1 tsp pure vanilla extract
- ¼ tsp salt
- another tablespoon of carob powder
- Process all ingredients in a food processor until the mixture combines and becomes more or less uniform and begins to lump together.
- Transfer the mixture into a 5" springform pan (or a small parchment-lined tupperware container of a similar size). Press the mixture down to pack it in with the back of a spoon as evenly as possible. Cover with another piece of parchment paper and press down with a flat-bottomed object (like the bottom of a measuring cup, etc.) to pack it down even more.
- Freeze for 4-5 hours or overnight. Remove from pan, cut into pieces, dust with additional carob (use a small sieve for even dusting), and enjoy! Keep leftovers frozen, or refrigerated if you prefer a softer consistency.
I don't see your downloadable pan size guide. What am I missing? :-)
Hi Carolyn. I'm so sorry. My website is currently being changed / upgraded, and as a result some things have gone temporarily a little wonky (including the pan size guide going missing). It should be fixed soon. In the meantime, is there a pan size you want to convert these to? I'd be happy to reply here if that's the case.
Does the recipe call for raw or roasted cashew butter? Most cashew butter at a typical grocery store is roasted; raw is a little harder to find.
Hi Lindsey, you can use either or. I use roasted more often (for the reasons you mentioned), the Nuts to You Nut Butter brand.
Tina Arnall says
This is awesome! ❤️ I have used almond butter and sunflower butter since it’s what I’ve had on hand. Also use sugar free pancake syrup since watching my sugar. Since it’s just for me I don’t get fancy with with it. I just blend it up and eat with a spoon right away! 😊
Hi Tina, thanks for the lovely feedback. Love your tweaks!
Really beautiful fudge. Execellent for using carob for this recipe. I was wondering if I want to double the size what pan size should I use?? Thank you very much.
Hi Sara. A typical 5” pan can usually fit about 1.5 cups of contents in total (and with this fudge it's not filled all the way to the top). So if you wanted to double the recipe, use a pan size that can hold about 3 cups in volume if you wanted to keep a similar look. Unfortunately I don't think you'll be able to use a springform pan since the next size up (6") is 4 cups in volume, so it's a bit too big -- unless you don't mind the fudge being a bit flatter or taller (depending on the pan/dish you use). You can also use a parchment-lined bowl or food storage container. The good news is that the shape of the fudge doesn't matter too much here, so you have room to make all sorts of shapes :)
Catherine Francis says
So so good. Your recipes are just my taste. Thank you so much!
Hi Catherine. Thank you so much for your kind words :) I'm really glad to hear you're enjoying the recipes!
This us soooo good! I tried it because i'm staying off chocolate right now, but it is delicious!
I used whole almond butter, very very good :)
Thanks for your simple and delicious recipes, among the best I know (that pistachio orange blossom raw cake???? Awesome!)
Thank you so much, Florene. I'm sorry for my delayed reply. I've been sick the last few weeks so just catching up on comments now ?? but just wanted to let you know I appreciate the kind words and am glad to hear you're enjoying the recipes!
Yum Audrey! Such a simple recipe with so few ingredients yet it looks and sounds divine *insert lots of the emoji with heart eyes here*
Thank you, Rosie :)
Natalie | Feasting on Fruit says
Chocolate + salted caramel--that is the perfect carob description! Plus it doesn't make it sound like a sorry chocolate wannabe, a reputation that seems to be very hard to shake :D I totally expected dates in here from the look of that lovely fudgy texture, but I'm actually glad there aren't any. Even simpler this way☺️ Ha the sieve trick is a lifesaver. Oh the clumpy mess that happens without?
Yes, although it could serve as a cocoa substitute in many cases, I feel like it has such a beautiful flavor of its own. So fruity, cocoa-y, and caramel-y all at once ?
This looks amazing!!!!
Izzy | Pinch of delight