Nutmeg Free Maple Coconut Fudge
Rich, melt-in-your-mouth fudge that comes together with just six pantry ingredients — this one is genuinely hard to believe. Coconut butter and coconut oil form a naturally creamy, dairy-free base that sets up beautifully in the fridge without any condensed milk or complicated candy thermometers. Pure maple syrup brings a deep, caramel-like sweetness, while Ceylon cinnamon and vanilla powder add warmth and complexity in every bite. Warm spice blends and pre-made fudge mixes often sneak in nutmeg, so making this from scratch with clearly labeled individual spices keeps things straightforward and stress-free. The technique is low-fuss — just melt, whisk, pour, and chill — and the parchment overhang trick means you get clean, even squares every time. These little 2-inch pieces are perfect for gifting, snacking, or stashing in the freezer for whenever a chocolate-free sweet 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
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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