Paleo Maple Coconut Fudge
Rich, creamy fudge that checks every ancestral-eating box sounds almost too good to be true — but this one pulls it off with just six clean ingredients. Coconut butter and coconut oil form the silky base, sweetened naturally with pure maple syrup and warmed with a whisper of Ceylon cinnamon and vanilla powder. There's no dairy, no refined sugar, no grain-based thickeners, and nothing that requires a label squint at the grocery store. The technique is refreshingly simple: melt, whisk, pour, and chill — no candy thermometer, no tempering, no stress. Ceylon cinnamon is worth seeking out here; its gentler, more floral heat plays beautifully against the deep caramel notes of the maple without overpowering the coconut. Once the fudge firms up in the fridge, you get 16 clean-cut squares that are dense, melt-in-your-mouth satisfying, and sturdy enough to pack for a snack on the go. This is the kind of treat that makes it genuinely easy to skip the conventional candy aisle.
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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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