This raw salted tahini fudge is sooooo creamy. It’s sweet, salty and made with a handful of wholesome ingredients.
You should know that this is a “freezer fudge” recipe so keep it in the freezer until you’re ready to eat it. Whenever a chocolate craving strikes, sneak over to the freezer and grab a piece. Why do you have to be sneaky about it? So no one notices… and that way, you can have the fudge allll to yourself 😉
I love how easy it is to make a batch of freezer fudge – you just mix everything in a bowl, pour it into a pan and then freeze it until solid. Another thing I love about this nut-free fudge: it’s so filling that I can usually only eat 1-2 small pieces at a time.
MY LATEST VIDEOSThere are 6 ingredients in this treat – but I’m still listing it under the “5-ingredients or less” section on my blog because salt really shouldn’t count as full ingredient. Although it’s obviously necessary considering the name of this recipe is salted tahini fudge. Oh well. Other than coarse sea salt, you’ll also need tahini (which is just sesame seed butter), coconut oil, cacao powder, honey, and vanilla extract. Grab these ingredients and make some fudge!
If you’re digging the combination of tahini + chocolate, then make sure you try my salty sesame bark next!
Salted Tahini Fudge
Print Recipe
Pin RecipeIngredients
- 1 cup tahini
- 4 tablespoons cacao powder
- 4 tablespoons melted coconut oil
- 4 tablespoons raw honey, adjust to taste
- 1 teaspoon vanilla extract
- Coarse sea salt, to taste
Instructions
- Line an 8×5 inch bread loaf pan with parchment or wax paper.
- Add all of the ingredients except for the salt into a bowl and mix well. Taste and add more sweetener if needed.
- Pour the batter into the parchment-lined pan, sprinkle with coarse sea salt, then put the pan in the freezer for an hour or until solid.
- Remove the fudge and cut into squares. Sprinkle more coarse sea salt on top if desired.
- Store in freezer until ready to serve.
Notes
These treats will melt in your mouth – and also on your hands if you don’t eat them quick enough! Enjoy 🙂
I just put tahini into fudge the other day! The recipe that I used was too sweet for my taste, so I thought the tahini would balance it out and it was good! I will be sure to try your version soon. Love that it uses common pantry ingredients.
Jessica, let me know what you think! 🙂
Made it. Ate it. LOVED IT!!!!! Thank you! Telling all my friends about it.
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Yay! So happy you liked it, Amber!
Could I sub stevia for the honey? I need to stay away from higher carb sweeteners for many reasons!
I think that’d be fine! Let us know how it turns out 🙂
hello,ii don’t like the taste of coconut oil in my chocolate or other raw sweets ,can i substitute oil with something else?thankyou Julie
Hi Ashley. This recipe sounds great. I just have a quick question about the coconut oil. Do I measure before I melt it or do I measure 4 Tbsp after I melt it? This is a question that plagues me in other recipes. Perhaps you can finally put my confusion to rest! Thanks.
Hi Cindy! Thanks 🙂 And good question! Here’s my understanding: when a recipe says “4 tablespoons melted coconut oil” that means you have to first melt the coconut oil and then measure. When a recipe says “4 tablespoons coconut oil, melted” that means you measure it while it’s at room temperature and THEN melt it. I know it’s confusing… but I hope that helps!
I’ve been following your blog for a while but this is the first recipe I’ve made. It turned out so well! I used paper bon-bon cups in mini-muffin tins and got a little over 2 dozen.
They have such an unusual/interesting taste, almost a little smoky, and the next time I make these (there will be a next time!) I’d like to add some extra flavours to play off this smokiness. I’m curious as to your ideas on how to play up this aspect — maybe with some chai tea flavours? A pinch of cardamom?
Thank you!
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I’m glad you made it and liked it! I love adding cardamom to desserts/sweets – I think it’d be a great addition 🙂
So Delicious!!! Thanks!!
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Kassie, glad you liked it!! 🙂
OMG!! A very skeptic me just made these… did not have the patience to wait an hour… so when they looked firm enough… i sneaked a (small) piece..and then another…and then..anyhow.. these tasted quite unique but oh so delicious…now I am a believer!!
That’s awesome!! So happy to hear that you liked it so much 🙂
I grew up eating marble halva, so this recipe already looks yum. I do have a question though: I’ve got a family member who can’t eat coconut oil. Can grassfed butter be substituted for it? Thanks!
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Debbie, I’m sure grassfed butter or ghee will work just fine! Hope you and your family love it! 🙂
So yummy! Thanks for another great recipe!
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Yay! Happy you liked it, Jessica 🙂
Would peanut butter or another nut butter work instead of the tahini?
Yes it will! 🙂
I loved it!! Thank you! I modified it by adding 1/4 of the amount of raw honey stated, cinnamon, cocoa nibs and almond extract.
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Maaza, that’s great! I’m so happy to hear that you loved it 🙂 Thanks for letting me know how it turned out for you!
Dear Ashley! Thank you very much for the recipe! This is amazingly tasty! I, myself, on keto, so could enjoy a little piece at the time, but my husband, who is not, he ate the most of it and asked to make more!
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Lena, so happy to hear that you and your hubby like this recipe!! 🙂
This is an excellent recipe. Tahini by itself is too flavorless in my opinion but when used this way, I absolutely love it and I will be doing this recipe again. I like my chocolate a little darker so I used more cacao powder too, and I substituted agave because I am vegan. Have you tried this recipe with other nut/seed butters or with other superfood powders (such as açai, wheatgrass, etc)? I think it would be cool to try that.
Maggie, thank you – so glad to hear that you liked the fudge 🙂 I have tried this with other nut butters and it works well 🙂