Seeds Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge hits every note you want from a confection — sweet, warmly spiced, and melt-in-your-mouth smooth. It comes together with just six clean ingredients: coconut butter, coconut oil, pure maple syrup, vanilla powder, Ceylon cinnamon, and a pinch of sea salt. No seeds, no fillers, no hidden surprises — just a short, honest ingredient list that makes it easy to feel confident about what you're eating. Store-bought fudge and candy can be a minefield for anyone avoiding seeds, since sesame and other seeds sneak into coatings, toppings, and shared production lines more often than you'd expect. Making it yourself means you control every element from start to finish. The gentle low-heat method keeps the coconut butter silky rather than grainy, and the Ceylon cinnamon adds a delicate, almost floral warmth that sets this apart from anything you'd grab off a shelf. Cut into 16 neat squares, it's the kind of treat you'll want to keep stashed in the fridge all week.
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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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