Vegetarian Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this fudge delivers serious indulgence with a surprisingly short ingredient list. Coconut butter and coconut oil form the base, giving each piece a dense, melt-in-your-mouth texture that feels far more decadent than the effort involved. Pure maple syrup brings natural sweetness with a subtle caramel depth, while Ceylon cinnamon and vanilla powder add warmth without overpowering the coconut flavor. The whole thing comes together in a single saucepan over gentle heat — no candy thermometer, no tempering chocolate, no fuss. Once it's set and sliced into neat little squares, it looks like something from a specialty confectionery shop. It's also completely plant-based, relying on nothing but whole, recognizable pantry staples, so you know exactly what's in every bite. Keep a batch in the fridge and you'll find yourself reaching for a square every time a sweet craving hits.
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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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