Gelatin Free Maple Coconut Fudge
Rich, creamy fudge that skips the gelatin entirely — this one sets up beautifully using nothing more than coconut butter, coconut oil, and pure maple syrup. The natural fat content in coconut butter does all the structural work, giving you a firm, sliceable square with zero animal-derived setting agents involved. Ceylon cinnamon adds a delicate warmth that plays perfectly against the deep sweetness of maple, while vanilla powder rounds everything out with a clean, aromatic finish. The whole process happens in a single saucepan over low heat, so there's no candy thermometer, no tricky technique, and no guesswork — just stir, pour, and chill. Once it's set, you get 16 tidy little squares that taste genuinely indulgent, like something you'd find at a fancy confectionery counter. Keep a batch in the fridge and you'll have a satisfying treat ready whenever the 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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