Oats 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 in a single saucepan with just coconut butter, coconut oil, and pure maple syrup as the base — no grains, no fillers, nothing that doesn't belong. A touch of vanilla powder and warm Ceylon cinnamon give each piece a subtle spiced sweetness that makes it genuinely hard to stop at one square. For anyone navigating an oat-free lifestyle, store-bought fudge and confections can be a minefield of hidden grain-based thickeners or shared-facility warnings, so making your own is a genuinely smart move. The technique here is gentle and forgiving — low heat, constant stirring, and a good chill in the fridge are all it takes to get that perfectly firm, melt-in-your-mouth texture. Once set, it cuts into clean, beautiful squares that look impressive enough to gift but are honestly too good not to keep for yourself.
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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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