Place sugar, coconut milk, and herbal coffee in a saucepan and whisk together.
Bring to boil over medium-high heat stirring constantly (about 1 to 2 minutes).
Cook at a full boil for 2 minutes, stirring constantly.
Remove from heat and stir in peanut butter and vanilla.
Stir in carob powder.
Transfer mixture to an 8-inch x 4-inch dish. I use a loaf pan and line it with parchment paper to make it easy to remove the fudge.
Chill before serving.
Notes
1. Coconut milk consistencies vary. Be sure to either use thick coconut milk or allow your coconut milk to separate in the can and then drain off the excess liquid. Otherwise you'll end up with very soft fudge that doesn't set up well.2. If your carob is lumpy, be sure to sift it or blend it before beginning recipe.