Dairy Free Maple Coconut Fudge
Rich, creamy fudge that skips the dairy entirely — this one is almost too good to be true. Coconut butter and coconut oil team up as the base, delivering that dense, melt-in-your-mouth texture you expect from classic fudge without a drop of cream or butter in sight. Pure maple syrup brings natural sweetness with a subtle caramel depth, while Ceylon cinnamon and vanilla powder add warmth that makes every bite feel a little fancy. The whole thing comes together in a single saucepan over low heat, so there's no candy thermometer, no tempering, and no stress. Once it's poured into the pan and chilled until firm, you get 16 clean-cut squares that are just as satisfying to look at as they are to eat. Keep a batch in the fridge and you'll have a genuinely indulgent treat ready whenever the craving hits — no compromise required.
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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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