I was recently looking for a variation on the typical fruit and nut bars we keep around for quick afternoon treats. I remembered making this recipe that I last made years ago, and decided to pull it out again to see how my boys liked it. They both loved it, and it’ll likely make its way into our regular rotation again. It’s full of a variety of nuts and seeds, and accommodates variations based on what you’ve got on hand. It’s simple, easy to prepare, quick to grab, and tastes great. For me, this recipe originated with a friend of mine, though I’m not sure where she first got it. I’ve changed it a bit over the years, based on our personal tastes and what we have on hand. Here’s how we made the other day:

No Bake Healthy Carob Fudge Recipe

1 cup Peanut Butter (or other nut butter, such as almond, pecan, sunflower seed, pumpkin seed, Brazil nut, tahini, or walnut)
1 cup Pecans, chopped
1 cup Sesame Seeds
1 cup Shredded Coconut
½ cup Sunflower Seeds, chopped
½ cup Pumpkin Seeds, chopped
½ cup Carob Powder
1 tablespoon Ground Vanilla Beans (you can read more about them HERE)
3/4 cup honey (up to 1 cup, to taste)
¼ cup coconut oil, melted

Melt coconut oil and honey in a double boiler or over very low heat.

Put pecans, sesame seeds, coconut, sunflower seeds, and pumpkin seeds into a food processor and pulse until combined (run a little bit more if you want a smoother textured fudge).

Add carob powder and vanilla, and pulse until combined.

Add peanut butter, and pulse until combined.

Add coconut oil and honey mixture, and pulse until combined.

Press into a well-greased 9×13 baking pan.

Let cool in the refrigerator for a few minutes, then cut into bars. Refrigerate again until fully set.

Serve and enjoy.

Store in refrigerator.

NOTES: I use unsweetened peanut butter. If your peanut butter is cold, you may want to warm it with the honey and coconut oil in order to make it all combine easier.