This chocolate tahini frosting has just the right balance of sweet and salty. It’s paleo diet friendly, vegan, refined sugar free, and has a rich and gooey consistency similar to that of a fudge frosting.
This icing is perfect on cakes and cupcakes, but you can also heat it up on the stove or in the microwave and use it as a paleo and vegan hot fudge sauce. It has just that type of fudge sauce consistency when heated.
Main ingredients in this chocolate tahini frosting
This frosting recipe has only four ingredients. It’s so easy to make and comes together in just a few minutes.
The most important ingredient in this recipe is, of course, tahini. Tahini is a paste made from ground sesame seeds. It’s becoming more and more popular these days and I’ve never had trouble finding it at any of my local grocery stores.
Tahini has a rich, velvety consistency and a nutty, savoury flavour that pairs perfectly with chocolate. If you need to avoid sesame for allergy reasons you could substitute almond butter in this recipe. The texture will be slightly grittier if you use almond butter instead of tahini but it will still be delicious.
I opted to use cocoa powder as the chocolate component in this recipe. Cocoa powder is easy to work with, contains no added sugar, and is full of chocolaty flavour.
This tahini frosting is refined sugar free and sweetened with maple syrup. If you don’t need this recipe to be vegan, you could substitute raw honey as the sweetener instead. I prefer to stick with maple syrup though because it adds a more neutral sweetness than honey and doesn’t overpower the flavour of the tahini.
A small amount of salt really helps bring this frosting together. The flavour of the tahini just shines when it’s accompanied by both sweet and salty elements. You can omit the salt if you need to follow a reduced sodium diet, but if not, I don’t recommend skipping the salt.
Wondering what to slather with this chocolate tahini frosting? It’s delicious on this chocolate loaf cake. It’s easy to make and is the perfect vehicle for the frosting.
Or spread some frosting on these grain free chocolate muffins and they’ll taste just like cupcakes. They’re gluten free, dairy free, and refined sugar free.
Chocolate Tahini Frosting (Vegan & Paleo)
- 1 cup tahini
- 1 cup maple syrup
- 8 tablespoons cocoa powder
- 1/2 teaspoon salt
- Add the maple syrup, tahini, salt, and cocoa powder to a mixing bowl.
- Mix all the ingredients together thoroughly until the cocoa is completely dissolved and the frosting thickens to a spreadable consistency.
- Chill in the fridge for 30 minutes before frosting the cake or cupcakes (or store in the fridge in an airtight container for up to a week).
- Makes enough chocolate tahini frosting for 16 cupcakes or a two layer 9 inch cake.
- Be sure to chill the frosting in the fridge for at least 30 minutes after mixing it to achieve the ideal texture for spreading on cupcakes or cakes.
- You can also use this frosting as a paleo hot fudge sauce by heating it to your desired temperature on the stove or in the microwave.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.