This healthy maple fudge recipe is smooth, creamy, and packed with bold maple flavor!
Old fashioned maple fudge recipe
I’m completely obsessed with this maple freezer fudge.
As soon as you try it, chances are high you’ll quickly become obsessed too.
Just four to five ingredients, no refined sugar, and it is absolutely one of the most delicious healthy snacks you will ever make.
In fact, this is one of my new favorite recipes, even though it’s not even chocolate. So you know it must be really, really good!
You may also like Vegan Chocolate Chip Cookies
Five easy flavor variations
For maple walnut fudge, stir a handful of diced walnuts in with the nut butter. It is also lovely with toasted chopped pecans.
Or turn it into maple chocolate fudge by adding half a cup of melted chocolate chips.
To make vanilla maple fudge, add a half teaspoon of pure vanilla extract, or one teaspoon of vanilla bean paste. Or add the seeds from one vanilla bean.
Use tahini instead of the nut butter, for a nut allergy friendly treat that tastes similar to sesame halva. If nuts are okay, top the tahini maple candy with finely diced pistachios.
You can also add a fourth teaspoon of ground cinnamon and an optional pinch each of cloves, ginger, and cardamom to the no bake fudge before stirring. This idea is perfect for Christmas season or the holidays.
Healthy maple fudge ingredients
Traditional maple fudge often calls for ingredients like heavy cream, butter, sweetened condensed milk, evaporated milk, corn syrup, or even white chocolate chips.
This healthier version of the classic, with no dairy and no refined sugar. It can even be sugar free if you use stevia as your sweetener.
I’ve chosen to use protein rich nut butter as the base instead of whipped cream. It is best to choose a neutral tasting nut butter, such as cashew butter, almond butter, macadamia butter, tahini, or sunflower butter.
However, using peanut butter is also incredibly tasty. Just note that the peanut flavor will stand out. So only go with this option if you desire maple peanut butter fudge, as opposed to plain maple.
Maple extract is an essential ingredient in this recipe. Without it, the fudge will have little to no maple flavor. Using maple syrup alone only adds a subtle maple taste.
The fudge firms up and sets to a sliceable finished product thanks to the coconut oil or coconut butter. Do not substitute the coconut for any other nut butter. If you do not wish for any coconut flavor, use refined coconut oil. Or for a coconut free option, you may substitute an equal amount of cacao butter.
I normally go with the maple theme and use pure maple syrup as the sweetener. Because the maple flavor comes from the extract and not from the syrup, feel free to use raw agave or honey. Or use no sugar stevia drops to make keto maple fudge.
Banana is optional and adds wonderful caramel flavor. If you include it, be sure that the banana peel is at least halfway brown. This will ensure a sweet, caramelized flavor.
Use leftover banana in Protein Banana Bread
Step by step recipe video
Above – watch the healthy maple fudge recipe video
How to make vegan maple fudge
This is quite possibly the easiest maple fudge recipe you will ever find. Unlike other recipes, it calls for no boiling step and no candy thermometer.
To make the Fall favorite fudge, gather all of your ingredients and equipment.
If using a glass loaf pan or pyrex instead of a plastic container, line the bottom of the pan with parchment paper or wax paper.
If the nut butter is not already easily stirrable, gently warm it until easy to stir.
Combine all ingredients in a blender, food processor, or large bowl. Blend or mash and stir until completely smooth. A machine yields the smoothest texture, but you can technically do it by hand if you have patience and arm strength.
Spread the maple mixture into the prepared pan, and smooth down evenly. Alternatively, you can scoop into ice cube trays, candy molds, or cupcake liners.
Refrigerate or freeze until firm, then slice and enjoy.
Due to the melty nature of the coconut oil, store leftover fudge in the refrigerator or freezer so it holds its shape without melting. If using cacao butter instead of coconut, you can leave it out at room temperature for a few hours at a party or event.
Tips for success
If using coconut oil, it is important to store the fudge in the refrigerator or freezer so it does not melt. Store in the fridge for softer fudge, or freeze for firm fudge.
I recommend using either liquid or softened coconut oil. The ingredient will work in its hardened form but just takes longer for the blender to warm up the oil enough to melt and process it evenly.
As mentioned earlier, you may substitute coconut butter or cacao butter for the oil, but do not omit it entirely because your fudge will never set up.
Because some brands of maple extract are more concentrated than others, you may wish to increase the amount in the recipe below to achieve a more pronounced maple flavor. Taste the fudge batter, add more extract if desired, then blend again to evenly incorporate the flavoring into the mixture.
Healthy Maple Fudge
- 1/2 cup almond butter or allergy friendly sub
- 2 tbsp pure maple syrup or stevia drops to taste
- 2 tbsp coconut oil (or coconut butter or cacao butter)
- 1 banana or omit and double the nut butter
- 1/2 tsp maple extract (not optional)
- *If using unsalted nut butter, add an eighth teaspoon of salt.If nut butter is not soft, gently warm it until easy to stir. Blend everything until smooth. A blender or food processor yields smoothest results, but it can technically be done by hand. Spread into a parchment-lined small container, ice cube tray, candy molds, or mini cupcake liners. Refrigerate or freeze until firm, then slice and enjoy. Store leftovers in the fridge or freezer.View Nutrition Facts
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