Chocolate Tahini Fudge
Flourless, gluten-free, nut-free, high protein, vegan, dairy-free, Paleo
Watch out, you will not be able to stop eating my addictive tahini candy! Caramelized in vanilla-maple syrup are loads of pumpkin and sesame seeds; all topped with chocolate coating. I made sure this candy provides enough plant-based protein and fat for long-lasting energy. This is the perfect healthy snack disguised as a decadent candy. It is much easier to make than you might think. Give it a try!
Chocolate Tahini Fudge
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021
Ingredients
Toast
1/4 cup raw unsalted pumpkin seeds
1/4 cup raw unsalted sesame seeds
Stir
1 cups + 2 tablespoons raw tahini (sesame seed paste) excess oil drained
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup chocolate chips
Chocolate
1 cup dark chocolate chunks
1 tablespoon coconut oil
large crystal salt
sesame seeds
Makes 32 1x2-inch (2,5x5 cm) fudge slices
Instructions
1. Toast: Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper and coat the top of the paper with coconut oil.
2. On a dry cookie sheet, toast pumpkin seeds for 6 minutes at 350ºF/180ºC. At 6 minutes, add the sesame seeds and toast another 4 minutes or until the seeds start to crackle and pop as they turn lightly brown. Set aside and let cool completely.
3. Stir: First drain the excess oil from your jar of sesame seed paste (tahini). Then, in a large bowl, combine drained tahini, maple syrup, melted coconut oil, vanilla and salt. Stir to blend into a smooth batter. Add chocolate chips. Then stir in the completely cooled toasted seeds. Scoop fudge into the prepared pan, spread evenly. Freeze pan for 20 minutes until set.
4. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Remove and stir to combine into a glossy, smooth chocolate coating.
5. Remove fudge from freezer, leaving it in its pan. Pour melted chocolate coating over fudge to form one even coat. Sprinkle crystal salt plus more sesame seeds on top before the chocolate hardens in minutes. Place pan in refrigerator (not freezer) for 15 minutes.
6. Lift fudge with parchment paper out of the baking pan. Set on counter to cut into desired serving sizes. Enjoy at room temperature, store in freezer or refrigerator
Photos by Milkshake Creative
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