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Vanilla Tahini Fudge

This delicious homemade tahini fudge recipe is rich, smooth, easy to make, freezer friendly, and completely vegan!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, clean eating fudge, healthy tahini fudge, tahini fudge, vanilla tahini fudge
Servings 6

Ingredients

  • 1 13.5 oz can 13.5 oz coconut cream, full fat (solid part only) *see note below
  • 1/3 cup tahini, well stirred
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1 1/2 teaspoons vanilla extract
  • pinch of pink salt

Instructions

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    When ready to make the fudge, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    In a small sauce pan combine all ingredients, tahini, coconut cream and oil honey, vanilla and salt.
    Stir continuously over very low heat until just starting to melt.
    Remove from the heat and whisk until well combined and the mixture cools a bit and is creamy.
    Divide the mixture between 6 silicone molds, or pour into a small loaf pan lined with parchment paper.
    Freeze for 1 hour or until completely firm.
    If using a silicone mold, pop them out of the molds and store them in freezer friendly container in the freezer.
    If using a loaf pan, lift up with parchment paper and cut into 6 squares. Store in in the freezer.
     
     
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