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Tahini Fudge with Maple Walnut and Sea Salt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 28 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes (including freezing)
  • Yield: 24 squares 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This Tahini Fudge is a luscious no-bake dessert that combines the nutty richness of creamy sesame butter with the sweet and salty flavors of maple syrup, toasted walnuts, and flaked sea salt. Perfectly chilled and cut into bite-sized squares, this treat offers a delightful crunchy texture with a smooth, melt-in-your-mouth experience, making it a unique and satisfying snack or dessert for any occasion.

Ingredients

Scale

Fudge Base

  • 1 cup tahini
  • ¼ cup coconut oil, melted but not hot
  • ¼ cup maple syrup
  • ½ tbsp vanilla extract

Add-ins and Toppings

  • ½ cup chopped walnuts
  • ¼ tsp flaked sea salt

Instructions

  1. Prepare the Pan: Line a 3 x 7-inch loaf pan with parchment paper ensuring there is overhang on the sides to help lift the fudge out easily after freezing, then set aside.
  2. Mix the Base: In a medium-sized glass mixing bowl, combine the tahini, melted but cooled coconut oil, maple syrup, and vanilla extract. Stir vigorously with a small spatula until the mixture is smooth and well combined with no streaks.
  3. Add Walnuts: Fold in the chopped walnuts, reserving a handful for topping later. Mix evenly to distribute the walnuts throughout the fudge base.
  4. Pour and Initial Freeze: Pour the mixture into the prepared loaf pan and smooth the surface with the spatula. Transfer the pan to the freezer for 5 minutes to begin setting the fudge.
  5. Top and Final Freeze: Remove the pan and evenly sprinkle the reserved walnut pieces and flaked sea salt over the partially set fudge. Return the pan to the freezer for an additional 30 minutes until firm.
  6. Cut and Store: Once fully firm, lift the fudge out of the pan using the parchment paper overhang and cut into 24 squares. Store the fudge squares in a sealed container in the freezer to maintain firmness, as they will melt quickly at room temperature.

Notes

  • Ensure the coconut oil is melted but not hot to prevent compromising the texture of the fudge.
  • Because the fudge melts quickly at room temperature, it’s best served chilled directly from the freezer.
  • You can substitute walnuts with other nuts like pecans or almonds for variation.
  • Use high-quality tahini for a richer, smoother flavor.
  • Adjust the amount of maple syrup to taste for desired sweetness.

Find it online: https://recipes.mbeams.com/tahini-fudge-with-maple-walnut-and-sea-salt-recipe/