Legume Free Maple Coconut Fudge
Rich, creamy fudge that skips the sweetened condensed milk and chocolate chips entirely — this coconut-based version is a genuinely satisfying treat that comes together with just six pantry ingredients. Coconut butter brings a naturally dense, melt-in-your-mouth texture, while pure maple syrup adds a warm, caramel-like sweetness that feels indulgent without being cloying. A pinch of Ceylon cinnamon and vanilla powder round out the flavor in the most subtle, aromatic way. The whole process happens on the stovetop over low heat — no candy thermometer, no tempering, no fuss — and then the fridge does the rest of the work. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden legume derivatives or worry about cross-contact from shared processing lines. Once it's set and sliced into neat little squares, this fudge is the kind of thing that disappears fast from any dessert plate.
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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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