Wheat Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this fudge is built entirely from coconut butter, coconut oil, and pure maple syrup — no flour, no grains, no fillers of any kind. That makes it a genuinely effortless win for anyone navigating wheat or gluten concerns, since every single ingredient is naturally free of the stuff without any substitutions required. The Ceylon cinnamon adds a delicate warmth that sets it apart from standard fudge, while vanilla powder keeps the flavor clean and aromatic without any alcohol-based extracts muddying the mix. You simply melt everything together on the stovetop, pour it into a parchment-lined dish, and let the fridge do the rest of the work. The result is a glossy, firm slab that cuts into neat little squares with satisfying clean edges. It's the kind of treat that feels indulgent but comes together with almost no effort — and it's just as good pulled straight from the fridge as it is left to soften slightly at room temperature.
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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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