This tahini fudge is sweet with a hint of saltiness and has a rich, creamy texture. It’s one of my favorite easy treats. This recipe is a must-try if you love simple homemade desserts, like this sweet potato fudge, which is another delicious option.
Ingredients and Substitutions
Tahini is a creamy paste made from ground sesame seeds. It has a nutty, earthy flavor that pairs perfectly with chocolate.
I like to use chopped dark chocolate in this fudge. You can substitute chocolate chips if you prefer.
I like to sweeten this fudge with maple syrup. You can leave it out if you don’t have much of a sweet tooth. The fudge will be only subtly sweet without it.
Salt balances and enhances the other flavors in this fudge nicely. You can omit the salt if you prefer.
How to Make Tahini Fudge
Start by adding the chopped dark chocolate to a pan on the stove set to low heat. Cook, stirring constantly until melted, then immediately remove the pan from the heat.
Add the salt to the pan and mix until dissolved. Next you’ll add the tahini to the pan and mix until incorporated. Then you’ll add the maple syrup to the pan and mix until incorporated (it’s important that you follow this exact order, otherwise the chocolate could seize).
Transfer that mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
Chill in the fridge for at least 1 hour, or until solid, before removing from the pan and slicing.
Tahini Fudge Recipe
Equipment
- 9 inch loaf pan
- Parchment paper
Ingredients
- 1 1/2 cups chopped dark chocolate
- 1/2 teaspoon salt
- 3/4 cup tahini
- 2 tablespoons maple syrup
Instructions
- Add 1 1/2 cups chopped dark chocolate to a pan on the stove set to low heat.
- Cook, stirring constantly until melted, then immediately remove the pan from the heat.
- Add 1/2 teaspoon salt to the pan and mix until dissolved.
- Add 3/4 cup tahini to the pan and mix until incorporated.
- Add 2 tablespoons maple syrup to the pan and mix until incorporated (note: it’s important that you follow the exact order of the steps above, otherwise the chocolate could seize).
- Transfer that mixture to a 9-inch loaf pan lined with parchment paper, then spread in an even layer.
- Chill in the fridge for at least 1 hour, or until solid, before removing from the pan and slicing.
Notes
- Store in an airtight container in the fridge for up to two weeks, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Did You Try This Recipe?
Let me know how it turned out in the comments!
