Breastfeeding Friendly Maple Coconut Fudge
Rich, creamy, and naturally sweetened, this fudge is the kind of treat that feels indulgent without a single ingredient you'd feel conflicted about eating while nursing. Coconut butter and coconut oil form the base, delivering healthy fats that are genuinely nourishing during the postpartum period when your body is working overtime. Pure maple syrup brings just enough sweetness, and a whisper of Ceylon cinnamon adds warmth without any of the harsher compounds found in cassia varieties — a thoughtful swap when you're being mindful of what you consume. The whole thing comes together in one saucepan over gentle heat, no candy thermometer or complicated technique required. Once it sets in the fridge, you get 16 perfectly portioned squares that are easy to grab one-handed — because let's be honest, two free hands are a luxury right now. It stores beautifully, so you can make a batch at the start of the week and have a satisfying, feel-good snack ready whenever you need it.
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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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