This 7-ingredient Chocolate Tahini Freezer Fudge tastes just like real fudge! Not only is this no-bake fudge easy to make, but it's also vegan, dairy-free, and refined sugar-free for a satisfying healthier dessert.
I first tried Freezer Fudge a year or so back when I found Ambitious Kitchen cookie dough fudge. Though I still love that recipe, I made a few changes to create this ultra decadent chocolate tahini fudge you see pictured here today. It's truly chocolatey, fudgy, melt-in-your-mouth goodness!
Technically, you actually only need 6 ingredients to make this fudge, but last minute I sprinkled flaky Maldon Sea Salt on top and decided it should be the 7th ingredient.
Believe me, this salt is worth the investment for baked goods as it's also what I used to top my favorite Vegan Chocolate Chip Cookies.
- Tahini: I pretty much exclusively use Soom Foods Tahini. It has a nice creamy runny texture that is perfect for baking and is less bitter than other brands. I;ve also used it in my Breakfast Cookies, Tahini Banana Bread, and Tahini pasta- so believe me there are many uses for it.
- Cocoa powder: I absolutely adore Big Country cocoa powder- it's super high quality and again, not bitter like some brands. However, any unsweetened cocoa powder will work for this recipe.
- Coconut oil: Coconut oil is a very important ingredient not to swap out in this recipe because of it's ability to turn solid when rerigerated/frozen. It helps to hold the fudge together and make it nice and thick! If you don't love the taste of coconut, then I highly recommend using refined coconut oil.
- Maple Syrup: It's important to use real maple syrup here because it also freezes at cold temperatures and holds the fudge together. If you are not vegan, honey can work as a subsitutute 1:1.
- Chocolate Chips: To keep this refined sugar-free, Lily's Dark Chocolate Chips are my favorite and are vegan. However, any brand works!
How to make chocolate tahini fudge
This fudge couldn't be easier to make. First, add all of the ingredients to one bowl and whisk together until a thick and smooth batter forms.
Then, pour the fudge batter into a parchment-lined loaf pan and use a spatula to evenly distribute it in the pan.
I like using If You Care parchment paper since it is compostable and used my favorite USA Loaf Pan for this recipe. Also, I highly recommend buying some metal clips to use to hold the parchment paper in place.
Next, pour some chocolate chips and flaky sea salt on top. Then, add to the freezer for at least 1 hour before enjoying!
Once the fudge has frozen through, remove it from the freezer and cut the freezer fudge into 10-12 large square slices.
Pro Tip: The fudge will melt VERY quickly. So be sure to place any squares you are not eating back into the freezer and only remove them when you are ready to eat!
FAQ & Tips:
This chocolate tahini fudge will melt relatively quickly once it's out of the freezer. After slicing, immediately place the squares of fudge into a freezer-safe bag and store for later. My favorite way to store this fudge is in my stasher bags that are freezer-safe and reusable!
This fudge will keep in the freezer in a sealed container or bag for up to 1 month. However, it's so good that I've never even had it lying around that long!
While I personally haven't made this recipe without tahini, any nut-butter should work including almond, sunflower, or cashew. Also, peanut butter should work in this recipe. Just make sure the consistency of whatever nut butter you use is runny, not dry or crumbly, or the fudge may be too thick to stir.
I can't wait for you to try these amazing Chocolate Tahini Freezer Fudge! It's the perfect treat when you are craving something sweet, but need something easy and filling too. Enjoy!
If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!
Chocolate Tahini Freezer Fudge
- 1 cup tahini
- ¼ cup maple syrup
- 2 tablespoon coconut oil melted
- 2 teaspoon vanilla bean paste sub 1:1 for vanilla extract
- 2-3 tablespoon cocoa powder I used 2, but 3 provides a richer chocolate flavor
- ¼ cup chocolate chips
- flaky sea salt optional, to sprinkle on top
- Line a loaf pan with parchment paper and set it aside.
- Then, add the tahini, maple syrup, coconut oil, vanilla, and cocoa powder to a large mixing bowl. Mix together until a thick and smooth fudge batter forms.
- Pour the fudge batter into the lined loaf pan and use a spatula to spread the fudge evenly in the pan. Then, sprinkle the chocolate chips and optional flaky sea salt on top.
- Add the pan to the freezer for at least 1 hour to set.
- Once the fudge has frozen through, remove it from the freezer and cut it into 12 square slices. Enjoy immediately and store any remaining fudge slices in a freezer-safe container or bag so they do not melt.
- The fudge will melt VERY fast when it's out of the freezer, so make sure to enjoy it right away.
- Fudge can be kept in the freezer for up to 1 month. I recommend storing it in a freezer-safe bag and love using my Stasher Bags. However, you can also store it in a closed container between sheets of parchment paper so the fudge slices do not stick to each other.
- For this recipe, I used Soom Foods Tahini and highly recommend it.
- Maple syrup can be subbed for honey 1:1
- Coconut oil is necessary to get the right consistency for this fudge. If you don't like the taste of coconut- refined coconut oil is a great option.
Leave a Reply