Pistachio Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without requiring a candy thermometer or any complicated technique. It comes together in a single saucepan with just six clean ingredients — coconut butter, coconut oil, pure maple syrup, vanilla powder, Ceylon cinnamon, and sea salt — so you always know exactly what's going into it. For anyone navigating tree nut concerns, store-bought fudge and confections can be a minefield of shared equipment and ambiguous labeling, making a homemade version like this genuinely worth the effort. The coconut butter gives it that dense, melt-in-your-mouth texture that makes fudge so irresistible, while the maple syrup adds a warm, caramel-like sweetness that pairs beautifully with the subtle heat of Ceylon cinnamon. You simply melt everything together over low heat, pour it into a parchment-lined dish, and let the refrigerator do the rest. The result is 16 perfectly portioned squares that are firm, glossy, and ready to share — or not.
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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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