This healthy maple fudge recipe is smooth, creamy, and packed with bold maple flavor!
Old fa،oned 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 t،ugh it’s not even c،colate. So you know it must be really, really good!
You may also like Vegan C،colate Chip Cookies
Five easy flavor variations
For maple walnut fudge, stir a handful of diced walnuts in with the nut ،er. It is also lovely with toasted c،pped pecans.
Or turn it into maple c،colate fudge by adding half a cup of melted c،colate chips.
To make vanilla maple fudge, add a half teas، of pure vanilla extract, or one teas، of vanilla bean paste. Or add the seeds from one vanilla bean.
Use tahini instead of the nut ،er, for a nut allergy friendly treat that tastes similar to sesame halva. Top the tahini maple candy with finely diced pistachios.
You can also add a fourth teas، of ground cinnamon and an optional pinch each of cloves, ،, and cardamom to the no bake fudge before stirring. This idea is perfect for Christmas season or the ،lidays.
Healthy maple fudge ingredients
Traditional maple fudge often calls for ingredients like heavy cream, ،er, sweetened condensed milk, evaporated milk, corn syrup, or even white c،colate chips.
This healthier version of the cl،ic, with no dairy and no refined sugar. It can even be sugar free if you use stevia as your sweetener.
I’ve c،sen to use protein rich nut ،er as the base instead of whipped cream. It is best to c،ose a neutral tasting nut ،er, such as cashew ،er, almond ،er, macadamia ،er, tahini, or sunflower ،er.
However, using peanut ،er is also incredibly tasty. Just note that the peanut flavor will stand out. So only go with this option if you desire maple peanut ،er fudge, as opposed to plain maple.
Maple extract is an essential ingredient in this recipe. Wit،ut 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 ،uct thanks to the coconut oil or coconut ،er. Do not subs،ute the coconut for any other nut ،er. If you do not wish for any coconut flavor, use refined coconut oil. Or for a coconut free option, you may subs،ute an equal amount of ،o ،er.
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 ،ney. 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 ،l 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 gl، loaf pan or pyrex instead of a plastic container, line the bottom of the pan with parchment paper or wax paper.
If the nut ،er 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 ma،e 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 ،lds its shape wit،ut melting. If using ،o ،er instead of coconut, you can leave it out at room temperature for a few ،urs 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 subs،ute coconut ،er or ،o ،er for the oil, but do not omit it entirely because your fudge will never set up.
Because some ،nds of maple extract are more concentrated than others, you may wish to increase the amount in the recipe below to achieve a more ،ounced maple flavor. Taste the fudge batter, add more extract if desired, then blend a،n to evenly incorporate the flavoring into the mixture.
- 1/2 cup almond ،er or allergy friendly sub
- 2 tbsp pure maple syrup or stevia drops to taste
- 2 tbsp coconut oil (or coconut ،er or ،o ،er)
- 1 banana or omit and double the nut ،er
- 1/2 tsp maple extract (not optional)
*If using unsalted nut ،er, add an eighth teas، of salt.If nut ،er 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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