Turmeric 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 luscious, melt-in-your-mouth base, while pure maple syrup brings a warm, caramel-like sweetness that pairs beautifully with a whisper of Ceylon cinnamon. The whole thing comes together in a single saucepan over gentle heat — no candy thermometer, no fuss, just a smooth pour into a parchment-lined dish and a patient hour in the fridge. For anyone navigating a diet that rules out turmeric, fudge can be a surprisingly tricky category since some spiced or golden-style confections sneak it in — but every ingredient here is straightforward and easy to verify. Vanilla powder and sea salt round out the flavor with a quiet depth that makes each square taste far more complex than the short ingredient list suggests. Cut into 16 neat pieces, this fudge is easy to portion, store, and share — or not share, which is also a completely valid choice.
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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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