Coconut Tahini Fudge

Coconut Tahini Fudge

Print Recipe
Serves: 18 Cooking Time: 10 min active


  • 1 can full fat organic coconut milk
  • 2 tbsp organic cacao powder
  • 2 tbsp organic maple syrup
  • 1 tbsp organic chia seeds
  • 1/4 cup organic tahini
  • 1/4 cup organic coconut oil
  • 1 tbsp Vital Proteins Collagen Peptides
  • 1 tsp organic ground cinnamon
  • dash salt
  • 1 tbsp Organic Traditions Saffron & Turmeric Latte Powder ( optional)



Take a brownie or rectangular baking dish and line with parchment paper.


Place all ingredients in a blender until a smooth smoothie like consistency is reached. Pour the fudge mixture into the baking dish and place it in the fridge for 3-4 hours until set, cut it into 18 squares, loosely cover with the parchment paper and place into the freezer for storage up to 2 weeks.


Some things are best served on ice. Store in the freezer and when you want another piece, just let it sit on a plate for 10 minutes before digging in.

I never liked fudge. Interestingly enough, because while I have a massive sweet tooth ( my dentist can vouch for this) regular fudge is just too sweet for me. In an attempt to use up some of the canned goods I had in the pantry, a crazy internet search ensued for some inspiration for something sweet with coconut milk. To boot, I also had about 1/4 left of the tahini and got a bit tired of making dressings and sauces as I found it was over powering the natural flavors of the vegetables that I love so much. Aware of tahini fudge, I read a couple of different iterations of it, none of which really stood out to me, so I decided to pick and choose the base which is a non dairy milk, coconut oil, and tahini and then make it my own. To be honest, I was not expecting much, especially as there is only 2 tbsp of added natural sweetener and 1 tbsp of a probiotic powder by Organic Traditions to the recipe. I was kind of anticipating some sort of weird frozen Indian dish and had already begun lamenting wasting my ingredients. Obviously if its made it onto my blog, my mind was blown. Stored in the freezer, its ready to eat about 10 minutes after making it onto the plate so it has a bit of time to defrost and your rewarded with creamy, nutty, and yes, fudge like texture. I top mine with ground cinnamon, frozen raspberries and a sprinkle of Maldon sea salt for the ultimate dream team.

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