Salted Tahini Fudge Treat

Salted tahini fudge is one of those treats that strikes the perfect balance between nutty richness and chocolatey comfort. I started making this as a quick pick-me-up on busy afternoons and now it is my go-to dessert to stash in the freezer for when friends drop by or when I simply crave a little something sweet with minimal fuss.

I remember the first time I made this I was stunned by how sophisticated it tasted despite how little effort I put in plus it feels so satisfying to slice into cool glossy squares straight from the freezer.

Ingredients

• Tahini: Use a smooth well-stirred version for best texture sesame flavor provides an unmatched richness
• Cacao powder: Choose high quality unsweetened cacao for deep chocolate notes Dutch processed will give a smoother finish
• Melted coconut oil: This is the fat that keeps your fudge creamy and sliceable use unrefined for a mild coconut aroma
• Raw honey: Natural sweetness plus a touch of floral complexity taste as you go and adjust to your liking
• Vanilla extract: Rounds out the chocolate and tahini for a soft aromatic undertone real vanilla makes a difference here
• Coarse sea salt: Essential for that craveworthy salted finish opt for larger crystals like fleur de sel for texture and dramatic flair

Step-by-Step Instructions

Line the Pan:

Prepare an eight by five inch loaf pan by lining it with parchment or wax paper let the sides overhang so you can lift the fudge out easily after freezing

Mix the Ingredients:

In a medium bowl add tahini cacao powder melted coconut oil raw honey and vanilla extract stir very well until no streaks remain the mixture should look glossy and thick taste and adjust honey if you want it sweeter

Fill the Pan:

Pour your fudge batter into your prepared loaf pan spread evenly into the corners use a spatula for a smooth surface

Salt the Top:

Sprinkle coarse sea salt evenly over the top of the batter press gently so some of the crystals stick but stay visible on the surface

Freeze:

Transfer the pan to your freezer and let it sit for at least one hour or until the fudge is solid all the way through

Cut into Squares:

Remove the fudge from the freezer use the parchment to lift it out of the pan set on a cutting board and cut into squares work quickly as it softens at room temperature

Finish and Store:

Sprinkle extra sea salt if desired then store the squares in a freezer safe container separated by parchment until ready to serve

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The thing that always wins me over is the generous sprinkle of flaky salt on top I remember my youngest getting so excited to help with that part we call it the magic step because it transforms the flavor.

Storage Tips

Store these fudge squares in a freezer safe container with parchment between layers They can last up to one month in the freezer and are best enjoyed straight from cold Do not store at room temperature as they soften rapidly and lose their shape.

Ingredient Substitutions

You can swap maple syrup or agave for the honey if keeping these vegan For a nutty twist almond butter or cashew butter works in place of tahini though you will lose some of that signature sesame character If you run low on coconut oil melted vegan butter will hold the fudge together but coconut oil provides the cleanest flavor.

Serving Suggestions

Serve these as a chilled dessert after dinner cut into dainty squares for a party platter or as a quick afternoon pick me up A drizzle of extra tahini or a dusting of toasted sesame seeds on top adds elegant flair They also make a lovely edible gift nestled in a box with a handwritten card.

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Every time I make this fudge I am reminded of how even the simplest recipes can feel special with just a little extra love from a pinch of salt or a careful drizzle of vanilla It is those little touches that keep everyone reaching back for just one more bite.

Frequently Asked Questions

→ What type of tahini works best?

Use smooth, runny tahini for best results, as it blends easily and creates a creamy texture.

→ Can maple syrup replace honey?

Yes, pure maple syrup can be used in place of honey for a slightly different sweetness profile.

→ How should I store the fudge?

Keep the fudge squares in an airtight container in the freezer until ready to enjoy. They soften quickly at room temperature.

→ Is there a substitute for coconut oil?

Cocoa butter or unsalted butter may be used in place of coconut oil for a different flavor and texture.

→ Can I add nuts or toppings?

Chopped nuts, dried fruit, or extra cacao nibs can be sprinkled on top for added crunch and flavor variety.