Almond Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge hits every note you want from a confection — sweet, warmly spiced, and melt-in-your-mouth smooth. It's built entirely on coconut butter and coconut oil, so the texture is luxuriously dense without relying on dairy, nuts, or any of the usual fudge suspects. Pure maple syrup brings a caramel-like sweetness, while Ceylon cinnamon and vanilla powder add layers of warmth that make each bite feel genuinely special. Many store-bought fudges and nut-free treats are still processed alongside almonds or other tree nuts, which makes a homemade batch like this such a relief. The technique is refreshingly simple — just low heat, constant stirring, and a patient hour in the fridge — so there's no candy thermometer stress or complicated tempering involved. Once set, it slices into clean, beautiful squares that are sturdy enough to pack, share, or stash in the freezer for whenever a 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
- 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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