Eggless Maple Coconut Fudge
Rich, creamy fudge that skips the sweetened condensed milk and eggs entirely — and somehow tastes even more indulgent for it. Coconut butter and coconut oil form the silky base here, binding everything together without any dairy or eggs in sight, so the result is naturally clean and deeply satisfying. Pure maple syrup brings a warm, caramel-like sweetness that plays beautifully against the subtle heat of Ceylon cinnamon and the grounding finish of sea salt. The whole thing comes together in a single saucepan over low heat, no candy thermometer or special equipment required. Once it's poured into the pan and chilled, you get 16 perfectly portioned squares with a melt-in-your-mouth texture that feels genuinely luxurious. It's the kind of treat you'll want to keep stashed in the fridge for whenever a chocolate craving hits — except this one is even better.
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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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