Easy Tahini Fudge Recipe
This vegan tahini fudge is an easy, no-bake, freezer dessert that’s refined sugar-free and made with just a few wholesome ingredients. A perfect treat for tahini dessert lovers!
Tahini is one of my favorite ingredients in savory recipes, but from time to time, I love experimenting with it in desserts as well. Like my tahini and chocolate mousse, which is an absolute must-try, this vegan tahini fudge is another irresistible sweet treat. Creamy, nutty, and naturally sweetened, this raw vegan tahini dessert is incredibly easy to make and packed with flavor.
What’s So Special About This Tahini Fudge?
This easy tahini dessert recipe is a game-changer! Here’s why you’ll love it:
- No baking required – Just mix, freeze, and enjoy!
- Healthier treat – It’s refined sugar-free and packed with good fats.
- Freezer-friendly – Make a batch and store it for weeks.
- Raw vegan – A perfect plant-based dessert made with wholesome ingredients.
- Gluten-free – A naturally gluten-free dessert recipe perfect for those avoiding wheat!
- Customizable – You can switch up the nuts, add chocolate chips, or experiment with flavors.
What Is Tahini?
Tahini is a creamy paste made from ground sesame seeds. It has a rich, nutty flavor and is commonly used in Middle Eastern and Mediterranean cuisine. While it’s well-known in savory dishes like hummus and salad dressings, tahini is also a fantastic ingredient in vegan desserts because of its naturally creamy texture and nutrient-rich profile.
What to Do With Leftover Tahini?
If you have leftover tahini, don’t let it go to waste! Try these tahini recipe ideas and more:
- Tahini Chocolate Mousse – A rich and creamy dessert.
- Tahini Cookies – Soft, nutty, and naturally sweet, these cookies are a must-try for any tahini lover.
- Flourless Tahini Bread – A light, airy, and gluten-free bread made with just a few simple ingredients.
- Tahini and Date Cake – A moist and rich cake with a perfect balance of nutty and caramel-like flavors.
- Baba Ganoush – A smoky, creamy eggplant dip with a delicious tahini twist.
- Hummus – The classic chickpea and tahini dip, perfect for snacking or spreading on sandwiches.
Tips and Tricks for the Best Tahini Fudge
- Use high-quality tahini – Runny and smooth tahini will create a creamier fudge. Avoid thick, clumpy tahini.
- Adjust sweetness – You can use maple syrup, date syrup, honey or agave, but keep in mind different sweeteners affect texture.
- Melt coconut oil properly – Ensure it’s fully melted before mixing for a smooth consistency.
- Freeze for at least 2 hours – The fudge needs time to set properly before slicing.
- Slice before storing – Cut it into squares before freezing to make it easier to grab a piece whenever you want!
Variations and Substitutions
Want to switch things up? Here are some fun ways to modify this tahini fudge recipe:
- Sweetener swaps – Use honey (not vegan), date syrup, or agave for different flavor profiles.
- Nut variations – Swap pistachios for walnuts, almonds, cashews, or hazelnuts.
- Chocolate boost – Drizzle melted dark chocolate on top for extra richness.
- Add spices – A pinch of cinnamon, cardamom, or sea salt enhances flavor.
- Make it crunchier – Mix in crushed sesame seeds or cacao nibs for added texture.
- Coconut-free option – Swap coconut oil for cocoa butter for a firmer consistency.
How to Store
Store the tahini fudge only in the freezer to keep its texture firm. It will last for up to 3 months in an airtight container. Do not store in the fridge or at room temperature, as it will become too soft and lose its shape due to the high tahini and coconut oil content.
Tahini Fudge Recipe
Equipment
Ingredients
- 2¼ cups (540 g) Raw Tahini paste
- ½ cup (160 g) Maple syrup or other sweetener (read notes)
- ½ cup (120 ml) Coconut oil
- 85 g (85) Pistachios or other nuts
- ¼ cup (45) Chocolate chips optional
- 2 tablespoons (12) Desiccated coconut optional
- 1 teaspoon Vanilla extract
- Pinch Salt
Instructions
- Grease and line an 8-inch (20cm) square baking pan with parchment paper.
- In a large bowl mix tahini, maple syrup, coconut oil, pistachios, chocolate chips and salt.
- Pour the mixture into the pan and evenly spread.
- Freeze for 2 hours or until set. Release from the pan, cut into squares.
- Store in the freezer.
Video
Notes
- Use High-Quality Tahini – For the best texture and flavor, use smooth, runny tahini. Dry tahini may result in a grainy fudge. Stir well before using.
- Sweetener Options – While maple syrup works great, you can substitute it with date syrup, agave, or honey (not vegan). Keep in mind that different sweeteners affect the texture slightly.
- Coconut Oil Substitutes – You can replace coconut oil with melted butter (for a non-vegan version) or cocoa butter for a firmer texture. These swaps will slightly alter the consistency.
- Cut Before Storing – Slice the fudge into squares after it sets and store them in an airtight container in the freezer for easy access.
- Do Not Store in the Fridge – This fudge must be stored in the freezer. At room temperature or in the fridge, it will become too soft and lose its structure.
- Watch the Video Recipe – For a better understanding of the steps and consistency, I highly recommend watching the video recipe before making it!
- Check the FAQs Below – If you have any questions about ingredient swaps, storage, or troubleshooting, check out the FAQs located under the recipe card for extra tips!
Nutrition
Frequently Asked Questions
Yes! You can substitute tahini with almond butter, cashew butter, or peanut butter, but keep in mind it will change the flavor and texture.
This fudge must be stored in the freezer to stay firm. If it’s too soft, make sure your coconut oil is fully melted and evenly mixed before freezing.
Yes, but you need a solid fat substitute. You can use melted butter (not vegan) or cocoa butter to help it set properly.
Yes! You can mix in a scoop of vanilla or chocolate protein powder to make this a protein-packed snack.
Here’s a 3 ingredient vegan Tahini Fudge recipe. So good! 🤤❤️
Where does the desiccated coconut come into play?
Thank you
אפשר לוווץר על השמן ושלים במקומו טחינה נוספת?
שמן הקוקוס עוזר לשמור על הפאדג’ יציב. אבל אם צורכים ישר מהמקפיא אז אפשר.
Will make this tahini helva fudge, asap.
Let me know how it turns out )