Pescatarian Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this fudge delivers serious indulgence with a surprisingly short ingredient list. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a natural caramel-like sweetness that plays beautifully against the warmth of Ceylon cinnamon. A touch of vanilla powder and sea salt round everything out, giving each bite that classic sweet-salty balance that makes it genuinely hard to stop at one piece. The whole thing comes together in a single saucepan over gentle heat — no candy thermometer, no tempering chocolate, no fuss. Because every ingredient here is plant-based and naturally derived, it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds. Once it's poured into the pan and chilled until firm, you get 16 clean-cut squares that look like they came from a specialty confectionery. Keep a batch in the fridge and you'll have a polished, crowd-pleasing treat ready whenever the 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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