Tahini Fudge

Tahini fudge is so easy to make and is rich, chocolatey and the perfect sweet treat. Great as an afternoon snack or dessert. This freezer fudge is made with dates and is so much simpler than traditional fudge recipes. This vegan tahini fudge is dairy free, gluten free and paleo friendly!

Course Dessert, Snack

Cuisine American

Keyword chocolate tahini fudge, tahini date fudge, tahini fudge

Prep Time 10

Cook Time 5

Freezing 2

Total Time 2 15

Servings

Calories 121kcal

Author Samantha Rowland

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

**Check the post for substitution ideas.**

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

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

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