Soy Free Maple Coconut Fudge
Rich, creamy fudge that skips the condensed milk and chocolate chips entirely — this version is built on coconut butter, coconut oil, and pure maple syrup, and the result is genuinely stunning. The natural sweetness of maple syrup pairs beautifully with the subtle warmth of Ceylon cinnamon, giving each bite a depth that feels far more sophisticated than the short ingredient list suggests. Because every component here is a whole, single-ingredient food, you never have to squint at a label wondering whether a hidden soy derivative snuck into the mix. The technique is almost meditative: low heat, constant stirring, no rushing — and the payoff is a glossy, silky pour that sets into clean, snappable squares after just an hour in the fridge. Ceylon cinnamon is worth seeking out specifically here; its gentler, slightly floral heat keeps the flavor balanced rather than sharp. These 16 little squares are the kind of treat you can set out at a gathering without a single disclaimer, and they disappear fast.
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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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