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Vanilla Tahini Protein Fudge

This 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 are ready to eat it. Whenever a chocolate craving strikes, sneak 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 😉
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating candy, clean eating dessert or snack, healthy protein fudge, tahini freezer fidge, tahini protein freezer fudge, vanilla tahini protein fudge
Servings 10

Ingredients

  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/3 cup tahini (sesame seed paste) well stirred
  • 1/4 cup protein or collagen peptides powder
  • 2 tablespoons honey or maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup chocolate chips
  • Pinch 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.
    Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting. Or you can use a silicone candy or bar mold.
    When ready to make the fudge, open chilled coconut 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 tahini, coconut cream, honey, vanilla and salt. Stir continuously over very low heat until just starting to melt. Do not overheat, just enough to melt the ‘melty’ ingredients.
    Remove from the heat and add in protein powder and whisk until well combined and the mixture cools a bit and is creamy.
    Lastly mix in chocolate chips, first making sure the mixture has cooled enough so they don't melt.
    Scoop mixture out into the loaf pan or mold and freeze for 1 hour or until completely firm.
    If using a loaf pan, lift up with parchment paper and cut into 10-12 squares depending on your size preference.  Store in the freezer for up to 3 months.   
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