Mushroom Free Maple Coconut Fudge
Rich, creamy fudge that comes together with just six pantry ingredients — this one is a genuinely satisfying treat that happens to be completely plant-based and free from any fungal ingredients. Coconut butter brings a dense, melt-in-your-mouth texture that mimics traditional dairy fudge beautifully, while pure maple syrup adds a warm, caramel-like sweetness that feels indulgent without being cloying. A whisper of Ceylon cinnamon and vanilla powder round out the flavor in the best possible way, giving each square a subtle complexity that keeps you reaching for another piece. The technique is refreshingly low-stress — no candy thermometer, no tempering, just gentle heat and a good stir until everything comes together glossy and smooth. Once it sets in the fridge, you get clean, firm squares that hold their shape and look genuinely impressive on a dessert plate. It's the kind of recipe that's easy enough to make on a weeknight but special enough to bring to a gathering.
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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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