Low Sodium Maple Coconut Fudge

Total time1 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

16 servings

1 cup coconut butter (also sold as coconut manna), stirred well
Nutiva Coconut Butter, 15 oz Artisana Foods Raw Coconut Butter, 14 oz Dastony Organic Coconut Butter Mara Natha Coconut Butter 15 Oz Windy City Organics Dastony Coconut Butter
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¼ cup coconut oil
⅓ cup pure maple syrup
½ tsp vanilla powder
¼ tsp ground ceylon cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two sides so you can lift the fudge out cleanly after it sets.
2
Combine the coconut butter, coconut oil, and maple syrup in a small saucepan over low heat, stirring constantly with a rubber spatula until the mixture is fully melted and smooth, about 3–4 minutes. Do not let it simmer or bubble.

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