Rice Free Maple Coconut Fudge
Rich, creamy fudge that skips the condensed milk and powdered sugar entirely — this coconut-based version delivers serious indulgence with a surprisingly short ingredient list. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that feels anything but stripped down. A pinch of Ceylon cinnamon and vanilla powder round out the flavor in the most warming, aromatic way. The whole thing comes together in one small saucepan with no candy thermometer, no complicated technique, and no grains of any kind hiding in the mix. Once it firms up in the fridge, you get clean, glossy squares that hold their shape beautifully and taste like something from a specialty confectionery. It's the kind of treat that's easy to make ahead and even easier to eat straight from the cutting board.
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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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