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 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!
Ingredients:
Technically, you actually only need 6 ingredients to make this fudge, but at the last minute, I sprinkled flaky Maldon Sea Salt on top and decided it should be the 7th ingredient.
Ingredient & substitution notes:
- 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 vegan breakfast cookies, tahini banana bread, and tahini pasta salad- so believe me, there are many uses for it.
- Cocoa powder: any unsweetened cocoa powder will work for this recipe.
- Coconut oil: Coconut oil is an important ingredient in this recipe because of its ability to turn solid when refrigerated/frozen.
- It helps to hold the fudge together and make it nice and thick, so don't swap it out!
- 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 freezes at cold temperatures and holds the fudge together.
- If you are not vegan, honey can work as a 1:1 substitute.
- Chocolate Chips: To keep this refined sugar-free, use chocolate chips made with coconut sugar.
How to make chocolate tahini fudge
This fudge couldn't be easier to make. First, add all the ingredients to a large bowl. Whisk together until a thick and smooth batter forms.
Pour the fudge batter into a parchment-lined loaf pan. Then, use a spatula to distribute it throughout the pan evenly.
I like using If You Care parchment paper since it is compostable, and I used my USA Loaf Pan for this recipe. I also highly recommend buying some metal clips to hold the parchment paper in place.
Next, sprinkle the vegan chocolate chips and flaky sea salt on top. Then, add to the freezer for at least 1 hour before enjoying!
Once the fudge is frozen, remove it from the freezer. 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:
How do I store freezer fudge?
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 them for later.
My favorite way to store this fudge is in stasher bags or a zip-loc bag.
This fudge will keep in a sealed container or bag for up to 1 month in the freezer.
Is there a substitute for tahini in this recipe?
While I've only made this recipe with 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 the 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 this amazing Chocolate Tahini Freezer Fudge! It's the perfect treat when you are craving something sweet, but need something easy and filling too. Enjoy!
-TSG
More refined sugar-free desserts you will love:
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Chocolate Tahini Freezer Fudge
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
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