Capsaicin Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without 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 a pinch of sea salt — making it an ideal pick for anyone avoiding spicy compounds like capsaicin that can sneak into unexpected places. Ceylon cinnamon in particular is a smart choice here, offering a delicate, floral warmth that's worlds apart from the sharper heat of other spice blends. The low-and-slow melt keeps everything silky and glossy, and the parchment overhang trick means you get clean, professional-looking squares without any fuss. Once it firms up in the fridge, you're left with 16 perfectly portioned pieces that taste like a confection shop made them. Keep a batch stashed in the refrigerator for an easy, no-stress dessert that everyone at the table can enjoy.
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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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