Lactose Free Maple Coconut Fudge
Rich, melt-in-your-mouth fudge that skips the dairy entirely — this one is genuinely hard to believe. Coconut butter and coconut oil form the creamy, luscious base, while pure maple syrup brings a deep, caramel-like sweetness that feels indulgent without a drop of cream or condensed milk in sight. A touch of vanilla powder and ground Ceylon cinnamon round everything out with warm, aromatic depth, and a pinch of sea salt makes the whole thing pop. Traditional fudge recipes lean heavily on butter and dairy, which can make them completely off-limits for anyone avoiding lactose — but this version sidesteps all of that naturally, using ingredients that are inherently free of it. The technique is refreshingly simple: melt, whisk, pour, and chill. No candy thermometer, no tempering, no stress. You end up with 16 clean-cut squares that are firm, glossy, and satisfying in exactly the way good fudge should be.
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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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