Barley Free Maple Coconut Fudge
Rich, creamy, and kissed with warm spice, this coconut fudge is the kind of treat that feels indulgent without requiring a single complicated step. It comes together in one small saucepan with just six clean ingredients — coconut butter, coconut oil, pure maple syrup, vanilla powder, Ceylon cinnamon, and sea salt — so there's no mystery about what's actually in it. Store-bought fudge and confections can hide all kinds of grain-derived additives and thickeners, but this recipe sidesteps all of that entirely by relying on whole, naturally grain-free ingredients. The Ceylon cinnamon adds a delicate, floral warmth that sets this apart from your average chocolate-free fudge, and the maple syrup brings just the right depth of sweetness. You simply melt, whisk, pour, and chill — the refrigerator does the heavy lifting while you wait for something genuinely special to set up. Once it's firm and sliced into neat little squares, it's the kind of thing that disappears from the tray faster than you'd expect.
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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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