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 πŸ˜‰

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 πŸ™‚
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, I’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 you’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 açai, 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.

  6. Debbie says

    5 stars
    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!

  7. Brenda Lobo says

    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!!

  8. E. says

    5 stars
    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!

  9. Cindy says

    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.

    • My Heart Beets says

      Hi Cindy! Thanks πŸ™‚ 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!

  10. julie says

    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

  11. Jessica says

    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.

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