Paraben Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without a single questionable ingredient in sight. It comes together with just six whole-food components — coconut butter, coconut oil, pure maple syrup, vanilla powder, Ceylon cinnamon, and sea salt — so you know exactly what you're eating from the first bite to the last. For anyone navigating preservative sensitivities, store-bought fudge and candy can be a minefield of synthetic additives and stabilizers, but this recipe sidesteps all of that entirely. The process is refreshingly simple: melt, whisk, pour, and chill. Ceylon cinnamon adds a delicate warmth that plays beautifully against the natural sweetness of the maple syrup, while the coconut butter gives the fudge that dense, melt-in-your-mouth texture without any dairy. Once it's set and sliced into neat little squares, it's nearly impossible to eat just one.
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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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