Lupin Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without requiring a long list of complicated ingredients. It comes together on the stovetop with just coconut butter, coconut oil, and pure maple syrup as the base — no dairy, no refined sugar, and absolutely nothing derived from lupin. That matters more than it might seem, since lupin flour quietly shows up in a surprising number of confections and packaged sweets as a filler or protein booster. Here, every ingredient is straightforward and easy to verify, so you can make a batch with real confidence. The Ceylon cinnamon and vanilla powder add a warm, aromatic depth that makes each square taste far more complex than the short ingredient list suggests. Once it sets in the fridge, the texture is firm and sliceable, with a smooth, almost buttery melt on the tongue. Cut into 16 neat pieces, it's easy to portion out for sharing — or for keeping all to yourself, which is also a completely valid choice.
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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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