Pork Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this fudge is built entirely from plant-based pantry staples — coconut butter, coconut oil, and pure maple syrup — with warm Ceylon cinnamon and a whisper of vanilla rounding everything out. Every single ingredient is naturally free from pork and pork-derived additives, so there's no label-scanning required and no compromises on flavor. The technique is refreshingly simple: a gentle melt on the stovetop, a quick whisk, and then the refrigerator does the heavy lifting. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the standard variety, and it plays beautifully against the caramel depth of maple syrup. Once chilled and sliced into neat squares, the texture lands somewhere between classic fudge and a creamy chocolate-free truffle — firm enough to hold its shape but it melts the moment it hits your tongue. These keep well in the fridge, making them a brilliant make-ahead treat for gatherings or a little weeknight indulgence you can feel genuinely good about.
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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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