Hazelnut Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without requiring a candy thermometer or any complicated technique. It comes together in a single saucepan over gentle low heat, with coconut butter and coconut oil forming a silky base that sets up beautifully in the fridge. Pure maple syrup brings a warm, caramel-like sweetness, while Ceylon cinnamon and vanilla powder add just enough complexity to make every bite feel special. Store-bought fudge and chocolate confections are notorious for containing hazelnut pastes, praline pieces, or shared-facility warnings, so making your own is genuinely the safest and most delicious route. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can share these squares with confidence at gatherings or keep them all to yourself — no judgment. Once chilled and sliced into 16 neat pieces, they hold their shape well and have that satisfying snap of real fudge. Keep them in the refrigerator and they'll stay firm and ready to grab whenever a sweet 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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