Low Iodine Maple Coconut Fudge
Rich, creamy fudge that actually works for a low-iodine lifestyle can feel like a unicorn, but this recipe pulls it off beautifully with just six clean, plant-based ingredients. Coconut butter and coconut oil form the silky base, while pure maple syrup brings natural sweetness without any of the dairy or additives that make conventional fudge a problem. A whisper of vanilla powder and warm Ceylon cinnamon round out the flavor in a way that feels genuinely indulgent — not like a compromise. The whole thing comes together in one small saucepan over gentle heat, no candy thermometer or special equipment required. Once it's poured into the pan and chilled, you get 16 perfectly portioned squares with a smooth, melt-in-your-mouth texture that's hard to believe is this simple. It's the kind of treat you'll want to keep stashed in the fridge for 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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