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 :)
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.
- 6 tbsp cashew butter
- 2 tbsp maple syrup
- 2 tbsp carob powder (I used toasted)
- 1 tsp pure vanilla extract
- ¼ tsp salt
- another tbsp 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.
This recipe contains an affiliate link to the springform pan I used.