Silky Maple Chocolate Fudge

In a variation of this popular recipe, I use just a couple of “real food” ingredients to make a decadent treat. Since I originally shared my Healthiest, Easiest, most Scrumptious Fudge recipe (based off of a Nourishing Traditions recipe), it’s not only been one of the most popular recipes on this site, but it’s also had plenty of re-mixes on other blogs. I am not surprised at it’s popularity. It’s perfect for this time of year and has become a Christmas tradition in our family.

I think that it’s appropriate to note that the brilliant concept for this recipe first came from Sally Fallon’s book, Nourishing Traditions. Very few of the recipes copied from my version note this, or link to my original recipe-where that info is found. So, I can’t take credit for the original idea. Thank you, Sally!

However, this recipe is so easily adaptable, the variations are endless. You can play around with the sweetener, both what kind  you use and amount. You can add additions of flavor (such as adding in peppermint). You can add ground almonds or coconut for a firmer texture.  I bet some of you have thought of variations that I never have, so I’d love hear from you too!

In this version I use a favorite sweetener, maple syrup. Honey is very, very sweet and sometimes tastes a little overpowering. The soft type of coconut sugar is hard for some people to find (though it creates the closest version to normal fudge in flavor and texture-so use it if you can find it. Find it at Asian stores). Maple syrup adds a darker,  complex note. It also makes a very smooth fudge. If you use all butter, the fudge will be quite soft. With coconut oil, it will be very hard when cold.  To get the best results, you may want to use half of each. I love many coconut oils, this is the brand I used. (affiliate link)

And to make it extra special, place it on top of a cookie, and decorate with holiday sprinkles as I did here! 


Silky Maple Chocolate Fudge
In this version, I cut the sweetener in half as the fudge is always a little too sweet for me.

    1/2 cup butter, coconut oil, or 1/4 cup of each
    1/2 cup of cocoa powder, unsweetened ( I recommend a Fair Trade brand, such as this one)
    1/4 cup of maple syrup
    1 teaspoon vanilla extract

1. In a food processor, combine all of the ingredients and blend until well mixed.

2. Line a small loaf pan, or other small container with parchment paper. Spread fudge mixture evenly in it and refrigerate until firm. Cut into very small cubes to serve. Keep cold. Will last at least 10 days.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. says

    I love how so few ingredients make such decadent fudge. I have been wanting a to try a fudge with cocoa powder instead of dark chocolate as I have a 5 pound bag of my favorite dagoba powder!! I will give this a try!

  2. Kurt says

    Stumbling onto the original fudge recipe is how I found your website in the first place. I have yet to try making it, but I I’ve had that recipe bookmarked for some time now. I think I’ve got to try this version, first, though!

    • samara says

      I never do. I’ve made lots of variations of this… 😀
      Either a spoon, fork, or food processor will blend the fats just fine. You may want to have your butter room temp though.

  3. Susan says

    I just made two batches of your original recipe on Friday to put in goodie bags this year! I made one batch with coconut oil & coconut sugar, and the second batch I made with butter and organic sugar. Both of them turned out well, and I will definitely try this variation next time—maybe for Valentine’s Day! 😀 Thanks for sharing!!

  4. Nee says

    I just had to laugh when you stated at the end of the recipe that the fudge lasts ten days…in WHOSE home???!!! Too funny (for such deliciousness)!

  5. Terry says

    Can roasted carob be substituted for cocoa powder? If so, is the same amount used? Thanks for posting such a delicious, easy recipe.

  6. Celina says

    YUM! This is so good and so easy! I just whipped up a batch . . . ok, a double batch :). I’m thinking that it would make a fabulous butter cream frosting for a coconut flour cake if you didn’t refrigerate it.

  7. Kim Lebbing says

    Do you think I could substitute lard for the butter? Or should I use all coconut oil. We can use ghee, but butter gives us some problems.

  8. says

    I made this last night with 50/50 butter and coconut oil and honey to sweeten.

    SO GOOD!!!

    Next time I might add some peppermint extract…
    or some peanut butter…
    or a little melted baker’s chocolate for more depth and firmness…
    or sprinkle some sea salt on top for salted fudge…

    My partner thinks it would be good piped into things like doughnuts or ladyfingers.

    Thank you so much for the recipe!

  9. PCJAE says

    The flavor is really good and chocolatey! But…why do you think my coconut oil didn’t blend well? It’s white speckley! The coconut oil was room temperature which is around 71 degrees F. Should I melt the oil next time? I used a Cuisinart food processor that never gives me trouble, so I don’t think that would be the problem.

  10. Kate says

    Thank you for posting this recipe! It was timed perfectly, as I was looking for a refined sugar free recipe for my dairy & nut allergic son that the rest of my family would enjoy.

  11. Jenny says

    Whipped this up in five minutes – with 1/2 cup melted coconut oil. It is SO smooth and delicious! Could be used as a frosting if warm. It lasted two days, no more. And that took calculated restraint. I may try adding nuts or peanut butter to it next time around.

  12. Kendra says

    I made several of your healthy candies from your Halloween post instead of Christmas cookies this year. My family really enjoyed the fudge. I made two recipes: one with coconut oil and one with butter. I look forward to trying this kind with maple syrup. Yum!

  13. says

    Maple Chocolate Ball/squares ~ I add natural peanut butter rather than adding oil.

    Ingredients ~ peanut butter, maply syrup, cocoa, cut dried apricot, add dry cranberries, nuts, roll in balls in coconut or powdered almonds. It’s different ~ ssssoooo good.

  14. Ronda says

    I made this last week, and my husband and I just made it again tonight! So delicious! We got a carton of strawberries in our CSA delivery this week, and we were trying to decide what do with them. We mixed up the fudge, and we didn’t wait for it to set. We just started dipping! 🙂

  15. says

    I made your fudge today and posted a link with a photos on my blog – It morphed into peanut butter truffles as I worked and they’re delicious! Thank you.

  16. Jocelyn says

    Heads up for those on a sugar free diet, coconut sugar found in some Asian stores is a mix of refined white sugar and coconut sugar. Also I think everyone should read the article about why tropical traditions does NOT carry coconut sugar/nectar. It is interesting.

      • KimiHarris says

        Hey Anna!

        I’ve read that article several times. It’s hard to know what the truth is when sifting through conflicting information online. However, I should note that before the coconut sugar trend (and I was having to search Asian stores for it), I was reading how traditional coconut sugar farmers were going out of business and cane sugar fields were taking over. I am thankful that a more traditional sweetener was not completely lost after all! Thankfully, a lot of the dire predictions of Tropical Traditions haven’t taken place yet (their article was written, I believe, several years ago). But there are a lot of other great, natural sweeteners to use instead too!

  17. says

    This fudge is how I found your site! I love to stir in salted peanuts and dried cranberries. It is also wonderful with the puréed frozen banana “soft serve” ice cream as a fudge ripple.

  18. Vicky says

    Thanks for sharing this! My FIL is a huge fudge fan but I wanted something healthier. I made a double batch with half butter, half coconut oil and used peppermint extract. Tastes delicious! I am going to give some to the neighbors and keep a little for my FIL. I am not a big mint fan but this is so smooth and not terribly sweet, it is tempting! 🙂

  19. Kim Kauffman says

    This continues to be a favorite of ours! I make mine with half coconut oil/half butter and only do about 1/4 cup of cocoa and 2 tbsp of maple syrup. It’s delicious!!! Thanks for the great recipe!

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