Gluten Free Maple Coconut Fudge
Rich, creamy fudge that happens to be made from nothing but wholesome, naturally grain-free ingredients — this one is almost too good to be true. Coconut butter and coconut oil form a silky, melt-in-your-mouth 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 depth that makes each bite feel genuinely indulgent. Because every single ingredient here is naturally free of gluten and there's no flour or grain-based thickener in sight, there's no substitution gymnastics required — it just works. The technique is refreshingly simple: melt, whisk, pour, and chill, with no candy thermometer or stand mixer needed. Once it firms up in the fridge, you get clean, glossy squares that look like they came from a specialty confectionery. Keep a batch stashed in the refrigerator and you'll have a satisfying treat ready whenever a 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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