Mustard Free Maple Coconut Fudge
Rich, creamy fudge that happens to be completely plant-based and free from any of the hidden allergens that sneak into so many store-bought confections — this one is genuinely hard to believe. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that feels indulgent without a single refined ingredient. A whisper of Ceylon cinnamon and vanilla powder round everything out, giving each square a warmth that makes it taste far more complex than the short ingredient list suggests. The technique is refreshingly simple: melt, stir, pour, and chill — no candy thermometer, no tempering, no fuss. Because every ingredient here is naturally whole and straightforward, there's no need to scrutinize labels for unexpected additives or condiment-derived derivatives. Once the fudge firms up in the fridge, it slices into clean, beautiful squares that look like they came from a specialty chocolate shop. Keep a batch in the freezer and you'll always have something genuinely special within reach.
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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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