Tahini Fudge
This Tahini Fudge recipe is a delicious no-bake treat made with creamy sesame butter, giving it a unique, rich flavor. This salted maple walnut version adds a sweet and salty crunch to each bite.
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We are super fans of easy, no-bake desserts like this Tahini Fudge recipe. Other faves include this Peanut Butter Chocolate Chip Freezer Fudge recipe or these yummy Vanilla Chia Protein Balls. Check out all of our delicious and Healthy Snack Recipes here!
Why You Will Love This Recipe
- This healthier fudge is a unique twist on the traditional. It combines tahini’s creamy, nutty flavor with sweet maple and crunchy walnuts.
- Easy breezy to make! Basically, stir, pour and chill. Done and done.
- This recipe is refined sugar-free, gluten-free, and naturally vegan. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Tahini – This is a creamy sesame seed butter with a rich, nutty flavor.
- Maple Syrup – One of our favorite natural sweeteners, and it works so well in this recipe.
- Coconut Oil – This helps to hold the fudge together. Use refined coconut oil for a neutral, non-coconutty taste.
- Vanilla Extract – Vanilla adds that classic sweet, warm flavor.
- Chopped Walnuts – Toasted nuts add texture to the creamy fudge.
- Salt – A pinch of flaky sea salt on top brings out the best in all of your ingredients.
- Gluten-free certified, vegan, paleo, and no added preservatives.
- Contains just one ingredient - sesame seeds!
Equipment
- Mixing Bowl – We use a medium glass mixing bowl.
- Small Spatula or Spoon – A small spatula is one of our favorite kitchen tools. It is excellent for stirring and scraping.
- Parchment Paper – A must for easy clean-up and no stickage. We recommend unbleached parchment paper.
- Loaf Pan – We use a standard 7×3-sized loaf tin.
- No chemical additives, dyes, PTFE’s or PFOA’s. Nothing can transfer, peel, flake, or rust into your baking.
- Lifetime warranty.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, line a loaf pan with parchment paper and set it aside.
Step 2
Next, add the tahini, melted coconut oil, maple syrup, and vanilla to a mixing bowl and stir until smooth.
Because of our home’s temperature, our coconut oil is generally pretty liquid, but if your coconut oil is solid, you can melt it quickly on a stovetop or in the microwave.
Step 3
Then, add the walnuts and stir again to combine. Remember to save a few to scatter on top of the fudge!
We like to use a fair amount of walnuts in this recipe. They are so buttery good and add that crunchy texture we all love.
Step 4
Next, once it is all stirred together, pour the mixture into the parchment-lined loaf pan.
Pour it evenly and tap the pan on the counter to flatten it out.
Step 5
After five minutes, remove the pan from the freezer and sprinkle the last handful of reserved chopped walnuts on top—this is so the nuts won’t sink and you can see them.
Finish with a sprinkling of flaky salt. Chef’s kiss!
Pop the pan back into the freezer for another thirty minutes to set.
Expert Tip!
Cut these into smaller pieces for bite-sized treats. This is a great idea if you’re watching your calorie intake.
Substitutions
- You can use any other kind of seed or nut butter, such as peanut butter, cashew butter, or almond butter. They will all work really well in these sweet treats.
- Swap in your favorite nuts. Toasted candied cashews taste really good in this recipe too.
- Try honey as a sweetener instead of maple syrup.
Recipe Variations
- Fancy a chocolate tahini fudge? Easy peasy. Sprinkle some chocolate chips in the mixture or on top before freezing. Be sure to use dark chocolate chips to keep this recipe dairy-free. You could also sprinkle in some cacao powder or unsweetened cocoa powder to make this super chocolatey.
- Add a pinch of cinnamon to give this recipe a warm, spicy twist.
Serving Suggestions
- We love this on its own as a healthier indulgence.
- Pair it up with a nice chai coffee or warm almond milk.
FAQS
It is a condiment made from toasted and ground sesame seeds, popular in Middle Eastern recipes. The seeds are hulled and roasted, then processed into the most delightful and versatile sauce. Tahini is usually found in the same aisle as peanut butter in most grocery stores. You can also buy an organic tahini brand from Whole Foods and Trader Joe’s.
Yes! Tahini is low in carbohydrates. Each square of this fudge has less than 5 grams of carbs.
Storage Tips
To Store: This fudge can be stored in an airtight container in the fridge or freezer for up to 2 weeks. It holds its shape best in the freezer, but if you prefer a softer texture, you may prefer it stored in the fridge. It WILL melt at room temperature.
More Recipes with Tahini
If you’ve tried this Salted Tahini Freezer Fudge, please rate the recipe and let us know how it turned out by leaving a comment below. I’m always interested in feedback!
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Tahini Fudge
Equipment
- glass mixing bowl
- loaf pan
Ingredients
- 1 cup tahini
- ¼ cup coconut oil, melted but not hot
- ¼ cup maple syrup
- ½ tbsp vanilla
- ½ cup chopped walnuts
- ¼ tsp flaked sea salt
Instructions
- Line a 3 x 7 loaf pan with parchment paper and set aside.
- Add the tahini, melted coconut oil, maple syrup, and vanilla to a medium-sized mixing bowl and stir really well until everything is well combined.
- Stir in the chopped walnuts ( reserve a handful for later ), and using a spatula, pour the mixture into the prepared loaf pan. Transfer the pan to the freezer for five minutes.
- Take the pan out of the freezer and sprinkle with sea salt and the reserved handful of chopped walnuts. Place the pan back into the freezer for another half hour.
- Take the pan out and cut into 24 squares.
- Store these in the freezer in a sealed container. NOTE – They WILL melt at room temperature quickly so these are best eaten right out of the freezer.
Is this raw tahini or roasted tahini?
You can use either. 🙂
Is there a good sub for the coconut oil, or would that change the taste/texture too much? I’ve never used coconut oil because it is all saturated fat.
Hi Sally! The oil is what holds these together and any substitute would most likely also be a fat based ingredient.
Hallo, das klingt toll! Ist gemahlene Vanille gemeint oder Vanilleextrakt? Zimt wäre vielleicht auch eine Idee 🤔 und würde statt dem Kokosöl auch creamed coconut funktionieren? Für etwas mehr Kokosgeschmack?
Liebe Grüße
Anja
Yes, vanilla extract. I haven’t tested this recipe using coconut cream so I am not sure if it would work. If you try please let us know! And I love the idea of adding cinnamon. Sounds fab. Thanks Anja!
Absolutely delicious! I substituted pecans for the walnuts and it was delicious! Definitely a recipe I will make often!
Awesome Lou! I love this one too. Sooooo easy. Pecans sound yum.
Sounds yummy – but: freezer? Isb’t a fudge neant to be soft ans creamy?
Thank you : )
You can store in the fridge if you prefer but is is reallllly soft and it will melt at room temperature. This is a ‘freezer fudge’ so quite different from traditional fudge, and it sets in the freezer. It isn’t rock hard when you take out a piece to enjoy – it will still taste creamy and delicious. I hope you give it a try!
I love this dessert. And if you like tahini, you will love it, too. It was so delicious and so easy to put together. The hardest part was waiting for the coconut oil to melt. I followed the recipe instructions, but forgot the salt, and realized I could add it afterwards, but decided it didn’t really need it. Next batch. Thank you!
Awesome Karina! We love that you loved it. So easy, right?
These are amazing! Super easy – and unbelievably yummy.
Any idea what the ‘calorie’ count would be?
Hi Teri! The calorie count and other nutritional info is just at the bottom of the recipe card. This fudge is about 105 calories per piece.
Hi,
Unfortunately this recipe came out very bad. Your website is also really hard to navigate because the ads keep refreshing and disrupting the experience. The experience is so bad I can barely write a review because of the refreshing and ad congestion.
The recipe uses so much tahini there is no way to cover the strong sesame flavor. Also, it started separating as soon as I started mixing everything. It did not come out well and there is nothing to mess up given it’s a no bake and simple mix and freeze recipe. Speaking of, I have to freeze it for over an hour in a deep freezer and it still isn’t solid. Not a winner.
Hi Yash, I’m sorry the ads bother you. Unfortunately for now they have to stay because this is my income and how I support my family. 🙂
With the recipe, sesame flavor is a big part of the taste of this fudge. If you find it strong maybe reduce the tahini and add more sweetener? Maybe try peanut butter or another nut butter you like? I’m not sure why it would separate, I haven’t experienced that. What kind of coconut oil did you use? Was it one that was solid and then melted or an already liquid coconut oil? Liquid coconut oils like MCT etc. won’t work in this recipe.
As for using a deep freezer and it won’t harden – yikes! I use the freezer above my fridge and it solidifies with no problem. Maybe this could be the coconut oil too? Or perhaps the tahini itself? Was it a fresh jar with lots of oil? Sometimes, if the seed butter has been in the fridge for a bit it is harder to mix all together.
Either way, let me know if you try it again. That sucks it didn’t turn out for you. I’ve made this fudge and similar ones pretty frequently and they are usually so delicious!
Can you keep these in the fridge?
I think the fridge might be a little too soft. You could try and see if the texture is good for you but I find I enjoy them from the freezer best.
These are delicious and totally satisfy my sweet cravings! I love tahini and the texture of it mixed with the coconut oil is divine. I left out walnuts this time. Would also be great with a chocolate swirl. Thanks for the super simple, unique recipe!
Omgggssshhh yes to a chocolate swirl!!! Great idea. The wheels are turning.
I have made this recipe three times now – once to try it out, once for Christmas gifting, and once again tonight for a healthy treat! Great recipe – thanks for sharing!
Hey Amanda! My pleasure. I love these no-bake fudges too. Thanks for the nice comment. 🙂
I love this fudge!! All that flavour and it’s healthy? Our family loves fudge and we really only make it for Christmas. This is a great recipe because I’m always looking for vegan treats to add to our cookie platters. Pinning for later!
Thanks, Bernice! Be careful with these on a platter though as the coconut oil base makes these pretty melty at room temp.
Love the fact that its vegan and it does not need cooking. Definitely going to be trying this ones. What a fabulous recipe!
I never would have thought of using tahini in fudge! Amazing flavour combo🤤
Awesome recipe unusual way of using tahini
This recipe spells fantastic! Love Tahini and usually land up using it in a dressing. Would love to try this no bake recipe.