Chicken Free Maple Coconut Fudge
Rich, creamy fudge that happens to be completely plant-based — this one is a genuine crowd-pleaser that nobody will question. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that refined sugar just can't match. A pinch of Ceylon cinnamon and vanilla powder round everything out with warm, aromatic notes that make each bite feel a little luxurious. The whole thing comes together in one small saucepan over gentle heat, so there's no candy thermometer, no tempering chocolate, and no complicated technique standing between you and a pan of fudge. Once it's poured and chilled, you get 16 clean-cut squares that hold their shape beautifully straight from the fridge. It's the kind of treat you can keep stashed in the refrigerator all week — assuming it lasts that long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!