Sea Salt Tahini Fudge
This sea salt tahini fudge is delicately delicious and makes for a great plant-based dessert or snack. It’s incredibly quick and simple to make with a recipe consisting of only a few ingredients. Ingredients that that are non-dairy, no refined sugar, gluten-free and grain-free. Perfect for all my fellow vegans or health nuts out there.
The best part, is that this requires no baking whatsoever. You just need a freezer. Or below zero temperatures outside.
In my case, I first made this fudge while I was in Austin during the snowpocalypse. I was out of power for a few days, but had all of these ingredients on hand. I melted all ingredients over a candle flame and threw it outside on my balcony to harden. It was the perfect plant-based delectable to hold me over during such odd times.
Easiness aside, this dessert is guilt-free at it’s core. It’s actually healthy for you. Whaaat?! Some may ask…
Why is tahini so good for you?
According to the guardian, Tahini contains more protein than milk and most nuts. It’s a rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium.
So with that being said…
Who’s down to learn how to make some sea salt tahini fudge?
You will need the following ingredients:
You will also need an 8-inch square dish and parchment paper. It also helps to have a little bit of avocado oil spray.
Click the links to conveniently purchase all ingredients and materials.
Note: You’ll want to make sure to use refined coconut oil as opposed to unrefined coconut oil to avoid that coconuty taste. Unless you want to add a tropical flare to this recipe, then by all means go for it! 🙂
Method for making sea salt tahini fudge
Start by lightly spraying the 8-inch square dish with avocado oil spray and lining it with parchment paper, leaving a 2-inch overhang on all four sides.
In a small sauce pan heat up coconut oil on low heat until fully melted. Then add in tahini, vanilla, dash of salt and cinnamon. Whisk together to fully combine.
Pour mixture into the prepped pan and freeze for at least 30 minutes or overnight.
Once the fudge has hardened, pull from the parchment paper overhangs. Sprinkle top with flaky sea salt and push down to help it stick.
Slice into bite size squares. This can be stored in a freezer-safe container for up to a month.
More plant-based recipes to try
- homemade no refined sugar twix bars
- beetroot hummus recipe
- gluten-free crackers
- chocolate macadamia chunk zero refined sugar cookies
If you loved this recipe and make it on your own, make sure it share it on the socials. Tag @theplantbasedpalette so I can see your beautiful creations 🙂
Sea Salt Tahini Fudge
Ingredients
- 3/4 cup refined coconut oil
- 3/4 cup tahini
- 2 tsp vanilla extract
- 1/4 cup maple syrup
- 1/8 tsp cinnamon
- flaky sea salt for topping + to taste
Instructions
- Start by lightly spraying the 8-inch square dish with avocado oil spray and lining it with parchment paper, leaving a 2-inch overhang on all four sides.
- In a small sauce pan heat up refined coconut oil on low heat until fully melted. Then add in tahini, vanilla, cinnamon and dash of salt. Whisk together to fully combine.
- Pour mixture into the prepped pan and freeze for at least 30 minutes or overnight.
- Once the fudge has hardened, pull from the parchment paper overhangs. Sprinkle top with flaky sea salt and push down to help it stick.
- Slice into bite size squares. This can be stored in a freezer-safe container for up to a month.
Notes
