AIP Friendly Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this coconut fudge hits every note you want from a sweet treat — without a single ingredient that would derail an elimination-style protocol. Coconut butter and coconut oil form a naturally dense, melt-in-your-mouth base, while pure maple syrup brings just enough sweetness to keep things indulgent. A whisper of Ceylon cinnamon and vanilla powder rounds out the flavor in a way that feels almost luxurious for something so clean. The whole thing comes together in one small saucepan with about five minutes of active effort, then the fridge does the rest. No baking, no complicated techniques — just pour, chill, and cut into 16 tidy squares. It's the kind of recipe that proves you don't have to sacrifice a proper dessert moment when you're eating carefully, and it keeps well in the refrigerator so you can reach for a piece whenever the craving hits.
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Learn more →Ingredients
16 servings
- 1 cup coconut butter (also sold as coconut manna), stirred well
- ¼ cup coconut oil
- ⅓ cup pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
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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