Ever since seeing this recipe from The Kitchn, I've been wanting to try a tahini-based fudge. I mentioned the other day how I've been exploring recipes with dried figs lately (since I happened to have a lot of them on hand), so I decided to take the opportunity to come up with this tahini fig raw fudge bites recipe.
This stuff turned out sooo addictive! I have to admit I was a bit skeptical when I first saw the idea of using tahini in a dessert, after all it's got such a strong flavor, but it actually works really well in combination with dates and now figs, as I've recently discovered.
It makes the fudge taste a little like halvah, but without the dry consistency (of which I'm not a fan). These raw fudge bites are super moist, chewy, and bursting with flavor. And desserts in bite sizes tend to look adorable from every angle -- how can one resist? ;)
Note: I used a tiny bit of Kahlua (not raw) in this recipe for a deeper flavor. You can substitute pure vanilla extract instead. Or, if you want to keep this recipe raw, simply use a very tiny amount of ground raw vanilla bean instead or omit altogether).
PrintTahini Fig Raw Fudge Bites
- Prep Time: 15 min
- Cook Time: 3-4 hours
- Total Time: 43 minute
Ingredients
- 1 cup of this fig spread
- ½ cup raw tahini
- 1 tbsp Kahlua {or use ½ teaspoon raw ground vanilla bean for raw version}
- 3 tbsp coconut oil
- some finishing salt (optional, for garnish)
Instructions
- Place all ingredients in a blender and process until smooth (though you'll still see the fig seeds).
- Transfer to a container lined with parchment paper. Smooth the mixture evenly in the container and press it down lightly with a spatula (it'll be a little sticky, but you can do it! :) ).
- Place container in the freezer and freeze for a few hours until it's solid.
- Remove from freezer, cut into bite size squares, sprinkle with some finishing salt before serving and enjoy!
Notes
Store these raw fudge bites in the freezer. They remain chewy even after being frozen for a while.
jimmy wagner says
Hello, I was wondering if there is any substitute to coconut oil because I am highly allergic. thank you!
★★★★★
Audrey says
Hi Jimmy, you can try to use 1 - 1.5 tbsp melted cacao butter (can use a bit more to taste, though it has a very strong flavor, hence why I recommend 1 - 1.5 tbsp) in place of the coconut oil. I haven't tried that, so if you give that a go let me know how it turns out.
P.S. There's an entire coconut-free section on the recipes page so you can find lots of recipes there for you to work from if you're interested :) https://www.unconventionalbaker.com/all-recipes/ (select the coconut-free tab at the top). Cheers!