Vegan Maple Coconut Fudge
Rich, creamy fudge that happens to be entirely plant-based sounds almost too good to be true, but this recipe pulls it off with just six pantry ingredients. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that dairy-free confections sometimes struggle to achieve. A pinch of Ceylon cinnamon and vanilla powder round out the flavor in a way that feels genuinely indulgent rather than like a compromise. The whole process happens on the stovetop over gentle low heat — no candy thermometer, no tempering chocolate, no complicated technique — just steady stirring until everything melts into a glossy, pourable mixture. Once it's chilled and set, you get clean, satisfying squares that hold their shape beautifully. It's the kind of treat you can bring to a gathering without announcing anything about how it was made, and people will simply ask for the recipe.
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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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