Low FODMAP Maple Coconut Fudge
Rich, creamy fudge that actually works within a low FODMAP framework can feel like a unicorn — but this recipe delivers the real thing. Coconut butter and coconut oil form a naturally smooth, dairy-free base that sets up beautifully in the fridge without any condensed milk or high-fructose corn syrup to worry about. Pure maple syrup brings just the right level of sweetness, and Ceylon cinnamon adds a warm, delicate spice that feels genuinely indulgent. The whole thing comes together in one saucepan over gentle heat, so there's no candy thermometer, no complicated technique, and very little cleanup. Once it's chilled and sliced into those satisfying little squares, it's hard to believe something this decadent fits neatly into a gut-friendly eating plan. Keep a batch in the fridge and you'll have a two-bite 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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