Beef Free Maple Coconut Fudge
Rich, creamy fudge that skips the condensed milk and butter entirely — this plant-based version leans on coconut butter and pure maple syrup to deliver something genuinely indulgent. The coconut butter brings a naturally dense, melt-in-your-mouth texture, while the maple syrup adds a warm, caramel-like sweetness that feels anything but compromised. A pinch of Ceylon cinnamon and vanilla powder round out the flavor with just enough complexity to make each bite interesting. The whole thing comes together in one saucepan over low heat, so there's no candy thermometer, no fussing, and no risk of scorching if you keep the heat gentle and stir consistently. Once it's poured into the lined dish and chilled, it slices into clean, satisfying squares that hold their shape beautifully. It's the kind of treat you can keep in the fridge all week and reach for whenever a sweet craving hits — no one will guess how simple the ingredient list really is.
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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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