Pregnancy Friendly Maple Coconut Fudge
Rich, creamy, and naturally sweet, this coconut fudge hits that craving for something indulgent without a single ingredient you'd need to second-guess during pregnancy. It's made with just six wholesome components — coconut butter, coconut oil, pure maple syrup, vanilla powder, Ceylon cinnamon, and sea salt — so there's no refined sugar, no dairy, and no mystery additives to worry about. Ceylon cinnamon is the gentler variety, distinct from the cassia cinnamon found in most spice racks, making it the smarter choice when you're being mindful about what goes into your body. The whole process happens over low, gentle heat with no boiling or high temperatures, which keeps things simple and stress-free in the kitchen. Once it's poured and chilled, you get 16 perfectly portioned squares that are easy to grab straight from the fridge whenever a sweet tooth strikes. It's the kind of treat that feels luxurious but takes almost no effort, which is exactly what you want when energy is at a premium.
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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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