Chewy, melt-in-your-mouth, and very dangerously more-ish easy vegan fudge is what I've got for you this week.
Just a handful of ingredients, but the result is super satisfying.
I was inspired to make this version with the rich flavors of tahini and raw cacao as a nut-free alternative. But truthfully, this flavor combination is phenomenal and is going to be a favorite I return to frequently.
It's not a bad idea to keep this tahini chocolate fudgey goodness on hand in your freezer for whenever you need a little pick me up! ;)
A few quick notes about the recipe:
I made this in my 5" springform pan -- it just makes it a lot easier to dislodge neatly, not waste any pieces by trimming away uneven "sides", plus it looks cute round :).
But if you prefer or don't have the pan you can just use a small tupperware container lined with parchment paper instead.
I found that the consistency here can really vary depending on the consistency of the tahini (sesame butter). If you find that the mixture is a little on the wet side after processing, add a bit more cocoa powder and process again until the batter mixture sticks together when pinched.
Lastly, try to avoid blending the ingredients for too long as that can cause separation of the fats in the recipe, resulting in an oily-feeling texture to the mixture when you're handling it. *But* if this does happen to you, don't despair -- you can still totally go ahead and use it. It just won't be as neat as an end product.
Last but not least, if you enjoyed this easy vegan fudge, you might want to try this cashew carob version, or this cashew lucuma fudge as well.
Tahini Chocolate Fudge #video
Tahini Chocolate Fudge
Chewy, melt-in-your-mouth, and very more-ish easy vegan fudge. Keep this tahini chocolate fudgey goodness on hand in your freezer for whenever you need a little pick me up.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 pieces
- Category: Candy
- Method: No-Bake
- Cuisine: Dessert
- Diet: Vegan
Ingredients
Fudge
- 6 tbsp tahini*
- 3 tbsp raw cacao powder
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp salt
Dusting
- another 1-2 teaspoon raw cacao powder (or cocoa powder)
Instructions
- Process all ingredients in a food processor until the mixture combines and becomes more or less uniform and begins to lump together. Note: don't over mix as the oils will begin to separate too much out of the mixture.
- Transfer the mixture into a 5" springform pan (or a small parchment-lined tupperware container of a similar size). Press the mixture down to pack it in with the back of a spoon as evenly as possible. Cover with another piece of parchment paper and lightly press down with a flat-bottomed object (like the bottom of a measuring cup, etc.) to pack it down flatly at the top.
- Freeze for 4-5 hours or overnight. Remove from pan, cut into pieces, dust with additional cacao powder (use a small sieve for even dusting), and enjoy! Keep leftovers frozen until ready to eat (they will begin to melt at room temperature...)
Notes
*Note: the tahini I used is a typical North American variety. I find authentic Middle Eastern tahini is prepared a little differently and is typically much more runny. The kind I used is prepared similar to nut & seed butters and is a bit thicker in consistency.
Mary says
There's no tahini in this recipe? Is this the correct recipe? The measurements are all so minimal as well, it doesn't line up with the recipe title or the photo. Sorry, I'm a little confused, maybe I've missed something?
Audrey says
Hi Mary, I'm so sorry. I made a typo in the recipe (said cashew butter in place of tahini somehow..). I just corrected it.
As for the measurements, they are accurate. It's a small batch fudge recipe prepared in a 5" diameter circular tin. It's similar to my other fudge recipes (cashew and carob or cashew and lucuma -- linked to just above the recipe).
Mary says
Thank you so much Audrey! I'll definitely be trying this out. :)
Catherine says
I haven’t made this one yet, but I always double the cashew fudge recipe because it’s so good :)
Audrey says
Happy to hear that, Catherine :)