Pecan Free Maple Coconut Fudge
Rich, creamy fudge that skips the dairy entirely — this maple coconut version is the kind of treat that feels indulgent without any of the fuss. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that pairs beautifully with warm Ceylon cinnamon and a whisper of vanilla. The whole thing comes together in a single saucepan over gentle heat, so there's no candy thermometer, no tempering chocolate, and no complicated technique standing between you and a perfect square of fudge. Because every ingredient here is whole and straightforward, you never have to second-guess what's in it — no shared processing facilities, no mystery additives, just a clean and delicious ingredient list. Once it sets in the fridge, it slices into neat little pieces with a satisfying snap and a melt-in-your-mouth texture that's hard to believe came from such a short list of pantry staples. It's an ideal make-ahead treat for gifting, holiday trays, or simply keeping stashed in the fridge for whenever a 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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