Freezer Tahini Fudge
Tahini fudge is the perfect little chocolate treat. Made with just 5 ingredients, this healthy tahini fudge is rich, creamy and so easy to make! You won’t believe how easy it is to make freezer fudge with tahini and dates! This date tahini fudge is dairy free, vegan and gluten free and comes together in just a few minutes.
Why you will love this recipe
- Easy to make – making fudge can be intimidating, but not this tahini fudge! The entire recipe comes together in the food processor and is so easy! Mix everything together until smooth, pour into a parchment paper lined pan and freeze until solid. So simple!
- Simple, healthy ingredients – this tahini fudge is sweetened with dates (which are full of potassium and other vitamins and minerals). You can find all the ingredients you need to make this freezer fudge in your local grocery store or order them online from your favorite websites (I love Thrive Market for these ingredients).
- Perfect little snack to have on hand in the freezer – I love to cut this tahini chocolate fudge into small squares and keep a stash in the freezer at all times. It’s so easy to grab just a small square anytime I’m having a sweet craving! Who doesn’t love a nice little chocolate bite in the middle of the afternoon!
Ingredients
- Dates – I love dates in this recipe because dates have this natural caramel flavor that I really enjoy when paired with the chocolate. The dates also help to create a stable base (especially when paired with almond flour) so that this fudge doesn’t melt so quickly out of the freezer once frozen.
- Tahini – tahini is really the star flavor of this recipe. It’s thick, creamy and adds a slightly nutty, earthy flavor to the fudge. Tahini is made by grinding up sesame seeds (just like peanut butter) and is so delicious in sweet and savory meals. Note that sesame seeds are a common allergen so be sure to let people know this fudge is made with sesame seeds if you are sharing it.
- Almond flour – almond flour helps to create a more stable base for the fudge (especially when paired with the dates). If you want this recipe to be nut free or don’t have almond flour on hand, just omit the almond flour and the added water and the fudge will still turn out.
- Cacao powder – cacao powder adds a deep chocolate flavor to the fudge. I prefer cacao powder over cocoa powder because I find that the cacao is less bitter. If you don’t have cacao, you can use cocoa powder, but you may want to add an extra date to help offset some of the bitterness from the cocoa.
- Chocolate chips – use your favorite chocolate chips in this recipe. If you need this fudge to be dairy free or vegan, be sure to use a dairy free chocolate chip. My favorites are the 72% dark chocolate chips from Trader Joe’s (super budget friendly), Enjoy Life Brand and Pascha.
- Flaky salt (optional) – add a pinch of flaky salt to the top of the tahini fudge for an extra layer of flavor and a little crunch. The salt will help to elevate the flavors of the fudge and also is so pretty on top.
How to make tahini fudge
Start by removing the pits from the dates. To do this, simply cut the date from top to bottom on one side (or just tear it open with your fingers) and remove the pit that is inside.
Bring water to a boil (I use my electric kettle) and pour the boiling water over the pitted dates. Allow the dates to sit for 10 minutes (you can do this hours in advance, just leave the dates on the counter to soak).
While the dates are soaking, melt the chocolate. Add the chocolate chips to a oven safe bowl and microwave for 1 minute. Stir the chocolate chips well and if needed, microwave again for an additional 30 seconds. Note: I don’t recommend microwaving for 1:30 at one time or the chocolate may burn in places.
Once the dates are soft, remove them with a fork (don’t throw away the water) and add the dates to the food processor along with the tahini and melted chocolate. Blend until the mixture is smooth.
Add the cacao powder, almond flour, and some of the reserved date water (or melted coconut oil for a smoother fudge). Blend until smooth (you may need to pause and scrape down the sides once or twice to ensure all the ingredients are well incorporated).
Line a bread loaf pan with parchment paper (I like to hold the parchment in place by using metal paper clips to hold it). Add the chocolate tahini fudge mixture to the loaf pan and spread it out with a small spatula.
Sprinkle with optional flaky salt and place the fudge in the freezer for 1-2 hours to set. Once set, remove from freezer, cut into cubes and place back in the freezer in a freezer safe bag or container.
Top tips
- To make this fudge even creamier, use melted coconut oil instead of water to thin out the fudge. The coconut oil does add a bit of a coconut flavor, but the texture is so rich and creamy (you can use refined coconut oil to avoid the coconut flavor).
- Be sure to line the pan with parchment paper or wax paper to easily get the fudge out of the pan.
- The fudge will look gooey when you put it in the freezer. Trust that it will firm up (without freezing solid) in the freezer. Store in the freezer for up to 1 month in a freezer safe bag.
- Sesame seeds are a common allergen, so be sure to let people know that the fudge is made with sesame seeds (tahini).
- Unlike some other tahini fudge recipes, this fudge will not melt quite as quickly because the base is not coconut oil and tahini. The dates and almond flour create a more stable base for the fudge. It’s still best stored in the freezer but will not melt immediately and could be stored in the fridge after it sets up initially.
Other additions to tahini chocolate fudge
- Nuts: Add chopped pecans, walnuts, almonds, pumpkin seeds, sesame seeds or sunflower seeds
- Dried fruit: Freeze dried strawberries, freeze dried raspberries
- Other flavor: Add a teaspoon of almond extract or peppermint extract for a different flavor
- Chocolate: Stir in mini chocolate chips before freezing or add in a few tablespoons of cacao nibs for a crunch.
- Spices: Add cinnamon, cardamom, or even pumpkin pie spice
Common questions
What is tahini
Tahini is a paste made from sesame seeds (just like peanut butter or almond butter). It can be used in both sweet and savory meals and is traditionally one of the main ingredients in hummus. It’s very commonly used in Mediterranean cuisine and is one of my absolute favorite ingredients.
Tahini has a slightly nutty, earthy flavor (very much like sesame seeds) and is extremely smooth and creamy. I often use it to replace dairy in recipes and it’s great as the base for sauces and dressings. I also love it in sweet treats!
Where to buy tahini
You can find tahini in most grocery stores, either with the other nut butters or in the ethnic foods section of the store depending on where you are shopping. My favorite brands of tahini are Trader Joe’s, Whole Foods, Thrive Market and Soom Foods.
Other recipes made with tahini
- Chocolate Tahini Spread
- Lemon Tahini Pasta
- Creamy Tahini Pesto
- Tahini Lemon Herb Sauce
- Cilantro Lime Tahini Sauce
- Spicy Tahini Sauce
- Squash Casserole
Can you make this freezer fudge with something other than tahini
Yes! This freezer fudge can be made with any drippy nut butter – almond butter, cashew butter, sunbutter or even peanut butter. Be sure that the nut butter is creamy and drippy consistency (should have the oil on top of the jar and need to be stirred).
What if you don’t have dates?
If you don’t have dates on hand, you can use honey or maple syrup in place of the dates. You will need about ¼ cup.
Can you make this nut free
Yes! Tahini is nut free (it’s made from sesame seeds), so you can simply omit the almond flour and the added water from the recipe. It will still taste delicious and will be nut free. Be sure to keep this fudge in the freezer as the almond flour does help to add to the stability out of the freezer.
Can you make this without a food processor?
Yes, you can mix together the ingredients in a high-speed blender as well. You may need to double the ingredients to get the mixture to blend well.
You can also use honey (about ¼ cup) in place of the dates and eliminate the need for a blender completely. I prefer the flavor with the dates, it gives the fudge a caramel undertone and also keeps the fudge vegan friendly.
Storing date tahini fudge
This tahini fudge is best stored in the freezer. Once frozen, cut into cubes and store in a freezer safe bag or container for up to a month.
Substitutions
- Dates: If you don’t have dates on hand, you can use honey or maple syrup (you will need about ¼ cup).
- Tahini: Use any nut butter you have on hand. Almond butter, cashew butter, sunbutter, peanut butter will all work (just be sure they are drippy, not the ones made with added oils).
- Almond flour: The almond flour helps to add structure to the fudge. If you don’t have it or need this fudge to be nut free, simply omit the almond flour and the added water in the recipe.
- Cacao powder: Use cocoa powder if you don’t have any cacao powder on hand.
- Chocolate chips: The melted chocolate chips add a deep chocolate flavor to the fudge and also help it get super creamy when frozen. If you don’ have chocolate chips, you can cup up bars of chocolate into chunks. If you don’t have chocolate to melt, omit the chocolate chips and cacao powder and make a caramel fudge instead with the rest of the ingredients (you may not need the extra water).
If you love this recipe, you should try
Chocolate Peanut Butter Rice Krispies
Tahini Fudge
Ingredients
- 1/2 cup medjool dates, packed - about 7 large dates
- 1/4 cup tahini
- 2 tbsp cacao powder
- 1/4 cup almond flour
- 2 tbsp water (from soaking dates) - or coconut oil
- 1/4 cup chocolate chips
- pinch sea salt
Instructions
- Remove the pits from the dates. Cut them in half lengthwise or pull them apart and remove the pit inside.
- Add the dates to a bowl and pour boiling water over top (I heat the water in the electric kettle). Let dates soak 10 minutes to soften.
- While dates are soaking, melt chocolate. Add the chocolate to an oven safe bowl and microwave 1 minute. Stop and stir. Microwave an additional 30 seconds if needed.
- When dates are softened, remove them from the water with a fork (don't discard the water). Add the dates to a food processor with the tahini and melted chocolate. Blend on high until smooth.
- Add cacao powder, almond flour and 2 tablespoons of leftover date water (or melted coconut oil) and a pinch of salt to the food processor. Blend on high until smooth, stopping 1 or 2 times to scrape down the sides.
- Add parchment paper to a loaf tin or small casserole dish. Spoon the tahini fudge mixture into the parchment paper lined tin and spread the fudge out into a single layer using a spoon or small spatula. Sprinkle with optional flaky salt.
- Freeze for 2 hours (or longer). Once frozen, take out of the pan and cut into squares. You can make 8 equal squares or cut further down into smaller bite size pieces.
- Store tahini date fudge in the freezer in a freezer safe bag for up to 1 month.
Notes
- To make this fudge even creamier, use melted coconut oil instead of water to thin out the fudge. The coconut oil does add a bit of a coconut flavor, but the texture is so rich and creamy (you can use refined coconut oil to avoid the coconut flavor).
- Be sure to line the pan with parchment paper or wax paper to easily get the fudge out of the pan.
- The fudge will look gooey when you put it in the freezer. Trust that it will firm up (without freezing solid) in the freezer. Store in the freezer for up to 1 month in a freezer safe bag.
- Sesame seeds are a common allergen, so be sure to let people know that the fudge is made with sesame seeds (tahini).
- Unlike some other tahini fudge recipes, this fudge will not melt quite as quickly because the base is not coconut oil and tahini. The dates and almond flour create a more stable base for the fudge. It’s still best stored in the freezer but will not melt immediately and could be stored in the fridge after it sets up initially.
- Nuts: Add chopped pecans, walnuts, almonds, pumpkin seeds, sesame seeds or sunflower seeds
- Dried fruit: Freeze dried strawberries, freeze dried raspberries
- Other flavor: Add a teaspoon of almond extract or peppermint extract for a different flavor
- Chocolate: Stir in mini chocolate chips before freezing or add in a few tablespoons of cacao nibs for a crunch.
- Spices: Add cinnamon, cardamom, or even pumpkin pie spice
