Fish Free Maple Coconut Fudge
Rich, creamy fudge that happens to be made entirely from plants — this one is a genuine crowd-pleaser that tastes far more indulgent than its short ingredient list suggests. Coconut butter and coconut oil form a naturally luscious base, while pure maple syrup brings a deep, caramel-like sweetness that refined sugar simply can't match. A pinch of Ceylon cinnamon and vanilla powder round everything out with warm, aromatic notes that make each bite feel almost fancy. The whole thing comes together in one small saucepan with no candy thermometer, no tempering, and no complicated technique — just gentle heat and a good stir. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden additives or worry about what else was processed on the same line. Once it's chilled and sliced into those satisfying two-inch squares, it keeps beautifully in the fridge and is just as good pulled straight from the freezer on a warm day.
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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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