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
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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.
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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.
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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.
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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.