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6.17.16

Salted Dark Chocolate Tahini Fudge {Paleo & Vegan}

Rich and creamy Salted Dark Chocolate Tahini Fudge that’s Paleo, Vegan, packed with lots of wholesome ingredients, healthy fats and even more decadent chocolate flavor.

salted chocolate tahini fudge-18Tahini!  It’s typically not in my house or part of my recipes, but I bought some and challenged myself to find a way to get my entire family to eat it and LOVE it!

Since my kids (and Adam) are still wrapping their heads and taste buds around cashew, almond, and sunflower butter, I knew sesame tahini was not a sure thing, EVEN in fudge form.  It definitely has a signature flavor and requires some big time TLC to become kid friendly.

Unless, of course, you have some of those adventurous-eatoing kids who like foods such as sashimi, curried anything, and/or broccoli sans melted cheese.  My kids are certainly not that way, although I do have a daughter who eats pork loin for breakfast, which is a topic for another post entirely.

salted chocolate tahini fudge-6Anyway, aside from the issue of trying to keep the fudge cold for photos (which luckily does not concern you guys!) I’ll go on record to day that it’s flipping perfect.

The consistency, texture, flavor, the balances of salty/sweet/tahini/chocolate – the whole deal.  It works!  It sort of makes me want to make other things with tahini, which is a good thing since I still have half a jar left.

salted chocolate tahini fudge-15The recipe itself is adapted from my mocha almond fudge, which you should definitely also try ASAP if you haven’t already.   However, like I tend to do when I “adapt” a new recipe from something old, I changed almost everything about it as I went along.  Sort of like looking at someone else’s answers on a test just to make sure you feel confident with your own.  Definitely not cheating 🙂

salted chocolate tahini fudge-19

A couple of recipe notes (which I’ll mention again in the actual recipe!) First, this is “freezer fudge” which means the ideal texture is achieved right out of the freezer.  Especially in warm weather, it’ll start melting pretty quickly so it’s not something to pack for a picnic.

However, at room temperature this salted dark chocolate tahini fudge has a great creamy consistency and you could even use it as a dip for fruit.  Trust me – I’ve been hanging out with this fudge quite a bit and we’ve gotten to know each other – better or worse richer poorer etc. – really well.

I’m totally game to share my new love though, so here you go!  Get really well acquainted, you will not regret!

Salted Dark Chocolate Tahini Fudge {Paleo & Vegan}

salted chocolate tahini fudge-17

Salted Dark Chocolate Tahini Fudge {Paleo & Vegan}

Salted Dark Chocolate Tahini Freezer Fudge that's Paleo, vegan, dairy free, rich, creamy and insanely delicious!
Author: Michele
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: Paleo &amp, Vegan
Servings: 20 -25 servings
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Did you make this recipe?
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Ingredients

For the Tahini Mixture

  • 1/2 cup sesame tahini
  • 1/4 cup + 1-2 tbsp organic coconut sugar less or more based on preference
  • 1 tsp pure vanilla extract
  • generous pinch fine grain sea salt
  • 2 tbsp extra virgin coconut oil melted and cooled to almost room temp

For the Chocolate Mixture

  • 1 and 1/2 cups dairy free soy free dark chocolate chips I used Enjoy Life
  • 1/2 cup full fat canned coconut milk blended prior to adding*
  • 1/4 cup extra virgin coconut oil
  • Another pinch of sea salt to top the fudge

Instructions

  1. In a medium bowl, combine all ingredients for the tahini mixture as listed above, and stir until blended and creamy. Set aside while making the chocolate mixture.
  2. In a small saucepan over very low heat, combine the chocolate mixture ingredients (except for the last pinch of salt) and stir constantly as the chocolate melts and the mixture blends. Remove from heat as soon as the chocolate is melted and mixture shiny.
  3. Using a rubber spatula, transfer all the tahini mixture into the chocolate and stir well to fully combine. Line an 8 x 8 inch baking dish with parchment paper and then pour the fudge in, scraping with the spatula to use it all.
  4. Spread it out gently, then sprinkle a final pinch of sea salt over the top to get the best flavor! Cover with plastic wrap and let it set in the freezer until solid - about 2 hours. Cut into squares and enjoy!

Recipe Notes

*I allow my coconut milk to separate into cream and water by refrigerating the can overnight, then I discard half the water and blend the rest until creamy.

Nutrition

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used:

Paleo & Vegan salted dark chocolate tahini freezer fudge

Creamy Salted Dark Chocolate Tahini Freezer Fudge #paleo #vegan

Click To Tweet

Looking for another Paleo & Vegan fudge recipe?  Try one of these!

Mocha almond fudge 5

Mocha Almond Fudge

paleo vegan dark chocolate fruit and nut fudge

Fruit and Nut Dark Chocolate Fudge

Vanilla Maple Nut Fudge - dairy free, gluten free, paleo and vegan

Vanilla Maple Nut Fudge

Do you have a favorite tahini recipe?  What should I make next?

Any adventurous-kid eaters out there?

Note: This post contains Amazon affiliate links which means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.  Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Susie @ SuzLyfe says

    June 17, 2016 at 6:36 am

    You use tahini in hummus. Hummus is healthy. Therefore this fudge is healthy. Right? ;D

    Reply
    • Michele says

      June 17, 2016 at 2:08 pm

      As far as I’m concerned this is a kale salad 🙂

      Reply
  2. Megan @ Skinny Fitalicious says

    June 17, 2016 at 6:45 am

    Hummus! I just made tahini brownies and loved them. I’m not sure why I don’t think to use it more often? These sound so good right now as in sweating like crazy in the desert.

    Reply
    • Michele says

      June 17, 2016 at 2:08 pm

      These are the no bake cold version of the brownies probably!

      Reply
  3. Rebecca @ Strength and Sunshine says

    June 17, 2016 at 7:18 am

    Y’all better make tahini a staple in your house! The moment my jar gets low I have to stock up!!! I could not live without the stuff! Just put it on everything!!!!
    O and I was such an adventurous eater as a kid! I still would be (as long as it’s not gluten/eggs/dairy/soy/meat…….hhahahaha)

    Reply
    • Michele says

      June 17, 2016 at 2:07 pm

      Do you have a favorite brand? I tried the Once Again but have no reference point!

      Reply
      • Rebecca @ Strength and Sunshine says

        June 17, 2016 at 2:18 pm

        I currently use Once Again since it is the only one my grocery store has, but the BEST in taste, texture quality, etc is Soom (althought I’m mad at them right now for personal reasons, haha, but really they are the best).

        Reply
        • Michele says

          June 17, 2016 at 6:50 pm

          Okay maybe I’ll try! Stop and shop also has natures promise which is always the least $ so we’ll see 🙂

          Reply
  4. Emily @ My healthyish life says

    June 17, 2016 at 8:12 am

    I bought tahini because I’ve seen it all over the blog world but I haven’t found the best way to use it yet! I think salad dressings are a go-to, so I might try that. Although this fudge is tempting!

    Reply
    • Michele says

      June 17, 2016 at 2:07 pm

      I wanted to do a sauce for sp noodles but have been lazy. The fudge seemed more appealing lol 🙂

      Reply
  5. Meghan@CleanEatsFastFeets says

    June 17, 2016 at 9:46 am

    Tahini fudge?! I am impressed and since I’ve tried your fudge before (and loved it), I may have to go out and buy some tahini.

    I only ate broccoli when it was covered in cheese sauce as a kid. In fact, that lasted all through college. 🙂

    Reply
    • Michele says

      June 17, 2016 at 2:05 pm

      I mean, broccoli with cheese is flipping delicious, lol! Try the fudge!

      Reply
  6. Alyssa @ renaissancerunnergirl says

    June 17, 2016 at 10:28 am

    I was not a very adventurous eater as a kid except in the sense that like Diana I was a weird one. My dad eats any food for any meal so I often wanted grilled cheese for breakfast and eggs for dinner.

    Reply
    • Michele says

      June 17, 2016 at 2:06 pm

      Grilled cheese for breakfast was what I ate while pregnant! With tomatoes. Something about those savory breakfasts 🙂

      Reply
  7. Kristy from Southern In Law says

    June 17, 2016 at 5:05 pm

    This really does look absolutely perfect. I lovee tahini – especially in stir fries! Somehow when you mix it with soy sauce or coconut aminos it tastes absolutely incredible (and tastes like you’ve put all this work into it when you’ve really just mixed two ingredients, ha!)

    Reply
    • Michele says

      June 19, 2016 at 10:23 am

      I used to make peanut butter noodles that I loved similarly and used sesame oil so maybe I’ll try something similar!

      Reply
  8. Laura @ Sprint 2 the Table says

    June 18, 2016 at 12:36 am

    I loved your story about keeping the fudge cold. Frozen hands seems legit. 😉

    Good call on the tahini. It’s so good with chocolate!

    Reply
    • Michele says

      June 20, 2016 at 8:56 pm

      Yum, yes it is! Probably wasn’t the last time I’ll freeze something strange this summer 🙂

      Reply
  9. Louise Hendon says

    June 22, 2016 at 6:15 pm

    This looks delicious Michele – I haven’t tried using tahini for desserts before! Great idea.

    Reply
  10. sue says

    July 4, 2016 at 3:03 am

    Hi Michelle
    Would you know how many grams 1.5 cups of chocolate chips would weigh? I’m going to be using a block of dark chocolate instead of the chips.

    Thanks
    Sue

    Reply
    • Michele says

      July 4, 2016 at 9:59 am

      I believe it’s 265g or about 9.3 oz. Hope this helps!

      Reply
  11. Lili @ Travelling oven says

    August 25, 2016 at 4:00 am

    This looks amazing!!! I love tahini and use it often, specially in hummus or in combination with something sweet such as honey or maple syrup, I also have a tahini hot chocolate on my blog… I so need to make these, thank you for a great recipe! 🙂

    Reply
    • Michele says

      August 29, 2016 at 8:33 pm

      So curious about that tahini hot chocolate, yum!

      Reply
  12. kreditvergabe von privat says

    February 8, 2017 at 11:09 am

    That’s not just the best answer. It’s the bestest answer!

    Reply
  13. Hannah says

    January 20, 2018 at 6:48 pm

    This looks delicious and I have a jar of tahini in my pantry just begging to be used. Not a fan of coconut milk tho. Could I use heavy whipping cream instead of coconut milk? If so, would the amount be different? Thank you.

    Reply
  14. Catherine says

    April 24, 2018 at 9:17 pm

    Is this high in calories due to the tahini and coconut oil?

    Reply
    • Michele says

      April 28, 2018 at 11:50 pm

      Yes the high fat content does add calories.

      Reply

Trackbacks

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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