Salted Tahini Fudge


Tahini Fudge by

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 ๐Ÿ˜‰

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.

There 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!

Tahini Fudge by

Salted Tahini Fudge

Tahini Fudge by

Salted Tahini Fudge

4.95 from 19 reviews
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  • 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.


These treats will melt in your mouth – and also on your hands if you don’t eat them quick enough! Enjoy ๐Ÿ™‚
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, Iโ€™m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and youโ€™ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Alyssa says

    5 stars
    This recipe is AWESOME! I made it as written last week and my husband and I loved it. Just made it again using peppermint extract instead of vanilla (and omitting the salt) and it also amazing. Thanks for the great recipe!

  2. mo says

    5 stars
    love this! i ate so much, but my only question-did anyone feed it to their kids 5 and under? i fed some to my one year old son, and he got large bumps on his legs, arms, torso. my 3 year old dtr got a couple, too. im told sesame is a common allergen? who knew!

  3. Maggie says

    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 aรงai, wheatgrass, etc)? I think it would be cool to try that.

  4. Lena says

    5 stars
    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!

  5. Maaza says

    5 stars
    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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