Walnut Free Maple Coconut Fudge
Rich, creamy fudge that skips the dairy and the nuts entirely — this one is genuinely hard to believe until you taste it. Coconut butter and coconut oil form a silky base that sets up beautifully in the fridge, giving you that satisfying snap and melt-in-your-mouth texture without a single tree nut in sight. Pure maple syrup brings a deep, caramel-like sweetness that plays perfectly against the warmth of Ceylon cinnamon and a pinch of sea salt. The vanilla powder keeps everything clean and fragrant without any alcohol-based extract, which means the flavor stays pure and bright all the way through. The whole process happens in one small saucepan over low heat — no candy thermometer, no tempering, no stress. Once it's chilled and sliced into those 16 little squares, you'll have a treat that looks impressive enough to gift and tastes like you spent way more effort than you actually did.
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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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