Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without requiring a long list of complicated ingredients. It comes together with just coconut butter, coconut oil, pure maple syrup, and a few warming spices — nothing hidden, nothing unnecessary. Ceylon cinnamon adds a delicate, almost floral warmth that pairs beautifully with the natural sweetness of maple, while vanilla powder rounds everything out with a clean, aromatic finish. The whole process happens in a single saucepan over gentle heat, so there's no candy thermometer, no tempering, and no stress. Once it's poured into the pan and chilled, you get 16 perfectly portioned squares with a smooth, melt-in-your-mouth texture that's hard to believe came from such a short ingredient list. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients — every component is plant-derived and straightforward to verify. It's the kind of fudge you'll want to keep stashed in the fridge at all times.
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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.
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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