Brazil Nut Free Maple Coconut Fudge
Rich, creamy fudge that comes together with just six pantry ingredients — this maple coconut version is the kind of treat that feels indulgent without requiring any complicated technique or specialty equipment. The base is coconut butter and coconut oil, which give each square a dense, melt-in-your-mouth texture that rivals any traditional dairy fudge. Pure maple syrup brings a deep, caramel-like sweetness, while Ceylon cinnamon and vanilla powder add warmth and complexity that make it taste far more sophisticated than the short ingredient list suggests. Because everything here is plant-based and naturally free from tree nut cross-contamination concerns that often come with store-bought confections, you can feel genuinely confident about what you're serving. The method is refreshingly low-stress — a gentle stir over low heat, a pour into a parchment-lined pan, and an hour in the fridge is all it takes before you're slicing into 16 clean, glossy squares. Keep a batch in the refrigerator and you'll have a satisfying bite ready whenever a sweet 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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