Shellfish Free Maple Coconut Fudge
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. Coconut butter and coconut oil form a naturally luscious base, while pure maple syrup brings a warm, caramel-like sweetness that pairs beautifully with the subtle heat of Ceylon cinnamon. The whole thing comes together in a single saucepan over gentle heat — no candy thermometer, no tempering chocolate, no stress. Since every ingredient here is plant-based and straightforward, there's zero guesswork about what's actually in your fudge, which is a genuine relief when store-bought confections can hide all kinds of unexpected additives. The vanilla powder and sea salt round out the flavor in a way that makes each square taste far more complex than the short ingredient list would suggest. Once it's chilled and sliced into neat little pieces, it's almost too pretty to eat — almost.
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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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