Chestnut Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge delivers everything you want from a confection — sweet, buttery, and just a little bit spiced. Coconut butter and coconut oil form the base, giving each square a dense, melt-in-your-mouth texture that feels genuinely indulgent without any complicated technique. Pure maple syrup brings a warm, caramel-like sweetness, while Ceylon cinnamon and vanilla powder add subtle depth that makes the whole thing taste far more sophisticated than the short ingredient list suggests. Traditional fudge recipes can be tricky territory for anyone avoiding tree nuts, since many store-bought versions share production lines or sneak in unexpected additions — this one keeps things clean and straightforward from start to finish. The method is refreshingly simple: melt, whisk, pour, and chill. Once the fudge firms up in the refrigerator, it cuts into neat little squares that are perfect for gifting, snacking, or stashing in the freezer for whenever a 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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