Nightshade Free Maple Coconut Fudge
Rich, creamy fudge that skips the dairy and the nightshades entirely — this one is almost too easy to believe. Coconut butter and coconut oil come together on the stovetop with pure maple syrup to create a silky base that sets into something genuinely luxurious. A whisper of Ceylon cinnamon and vanilla powder round out the flavor without any heat or spice that could cause problems for sensitive eaters. The whole process happens in a single saucepan over gentle low heat, so there's no candy thermometer, no complicated technique, and no stress. Once it's poured into the pan and chilled, you get 16 clean-cut squares that taste like something from a specialty confectionery. It's the kind of treat you can share confidently at a gathering or stash in the fridge for yourself — no ingredient-label anxiety required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!