Sesame Free Maple Coconut Fudge
Rich, creamy fudge that melts on your tongue — and it's made from just six pantry staples, none of which involve sesame in any form. Coconut butter and coconut oil team up to create that dense, satisfying texture you expect from fudge, while pure maple syrup brings a deep, caramel-like sweetness that feels genuinely indulgent. A pinch of Ceylon cinnamon and vanilla powder round everything out with warm, aromatic notes that make each bite taste far more complex than the ingredient list suggests. Store-bought fudge and confections can be a minefield of unexpected allergens and shared-facility warnings, so making your own means you control exactly what goes in. The process is refreshingly low-fuss — no candy thermometer, no tempering chocolate, just gentle heat and a good stir before the fridge does the rest of the work. Once it sets, you get 16 clean-cut squares of glossy, firm fudge that are just as impressive on a dessert platter as they are eaten straight from the container.
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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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