Seed Oil Free Maple Coconut Fudge
Rich, creamy fudge that actually belongs in your kitchen — this coconut-based treat is built entirely from whole-food fats, with zero refined or industrial oils anywhere in the recipe. Coconut butter and coconut oil do all the heavy lifting here, giving you that dense, melt-in-your-mouth texture without reaching for anything processed. Pure maple syrup brings natural sweetness, while Ceylon cinnamon and vanilla powder add warmth and depth that make each bite feel genuinely indulgent. The whole thing comes together in one small saucepan over low heat, no candy thermometer required, and the hardest part is honestly just waiting for it to firm up in the fridge. Once it sets, you get 16 clean-cut squares that are as satisfying to look at as they are to eat. It stores beautifully and travels well, making it a smart make-ahead option when you want something sweet on hand that you can actually feel 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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