Tahini Fudge

Creamy, no-bake tahini fudge sweetened with maple syrup and finished with pistachios. Chill, slice, and enjoy straight from the fridge.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

chill time 2

Total Time 2 10

Servings: 16 squares

Course: Dessert

Cuisine: Mediterranean-inspired

Calories: 210

Ingredients Equipment Method Nutrition Video Notes

Ingredients

2 1/4 cups 540 g Raw Tahini paste
1/2 cup 160 g Maple syrup or other sweetener (read notes)
1/2 cup 120 ml Coconut oil
85 g 85 Pistachios or other nuts
1/4 cup 45 Chocolate chips optional
2 tablespoons 12 Desiccated coconut optional
1 teaspoon Vanilla extract
Pinch Salt

Equipment

8-inch (20 cm) square pan
Parchment paper
Mixing bowl
Whisk
Spatula
Sharp knife

Method

Line an 8-inch (20 cm) square pan with parchment paper, leaving overhang for easy lifting.
In a large bowl, whisk together the raw tahini paste, maple syrup, coconut oil, vanilla extract, and a pinch of salt until smooth and glossy.
Stir in the pistachios (or other nuts), chocolate chips (if using), and desiccated coconut (if using) until evenly combined.
Pour the mixture into the lined pan and smooth the top. Tap the pan gently to level the mixture.
Chill until firm (about 2 hours), then lift out and cut into squares.

Nutrition

Calories: 210kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 35mgPotassium: 150mgFiber: 3gSugar: 6gCalcium: 90mgIron: 1.5mg

Video

Notes

For the cleanest slices, chill well, then cut with a warm knife (run under hot water, wipe dry between cuts).
Refined coconut oil keeps the fudge neutral; unrefined adds coconut flavor.
Honey or agave can replace maple syrup; thinner sweeteners may make a softer set.
Swap pistachios with almonds, walnuts, or pecans.
Keep this fudge refrigerated for best texture.

Tried this recipe?

Let us know how it was!