Salted Chocolate Tahini Fudge
Just 5 ingredients--including salt--to make this rich and luscious salted chocolate tahini fudge. Super quick and easy, plus it's nut-free, dairy-free, vegan, gluten-free, Paleo, and refined sugar-free.
Servings: 12 squares
Ingredients
- 1/2 cup (130 g) tahini
- 3 tablespoons (22 g) raw cacao powder
- 2 tablespoons (40 g) pure maple syrup
- 4 tablespoons (40 g) coconut oil or cacao butter, melted {See Notes}
- Pinch of coarse sea salt
Instructions
- Mix all ingredients together in a bowl until you get a smooth even mixture.
- Line a 5x7 inch (or similar-sized) dish with parchment paper and pour in the mixture. Freeze for at least 2 hours, then cut into squares and enjoy.
Notes
- You can use cacao butter instead of coconut oil if you're not a fan of the coconut flavor. To melt cacao butter, fill a small pot about 1/4 full with water and bring it to a boil. Reduce heat to a simmer and fit a heat-resistant bowl on top. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not water. Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes before mixing it with the rest of the ingredients.
- They melt quickly at room temperature and get soft in the fridge. For best results, store them in an airtight container in the freezer for up to 3 months.