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.
Serving: 1square | Calories: 174kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 120mg | Fiber: 1g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg