That bottle of tahini in your pantry isn’t limited to dressings and hummus – in fact, it’s destined for something much sweeter. Rich in chocolate and coffee flavor, this no-bake fudge is a delightful escape from the usual, overly sweet versions you find at your local grocery store. Made without nuts, dairy or refined sugars, you can feel good about indulging in one (or two) of these bite-sized treats after lunch, dinner or whenever else your sweet tooth needs satisfying. The cacao nibs give it a pleasant crunch, but if you’re craving a creamier texture just omit the nibs and double up on cacao powder.
Mocha Tahini Fudge
- 1/2 cup raw coconut butter room temperature
- 1 cup tahini
- 1/4 cup maple syrup
- 1/4 cup cacao nibs
- 1/4 cup cacao powder
- 1/2 tsp. salt
- 1 tsp. coffee extract
- Cacao nibs for sprinkling
- Salt flakes for sprinkling
Line 9”x5” loaf pan with parchment paper.
In food processor fitted with S-shaped blade, blend together coconut butter, tahini, maple syrup, cacao, cacao powder, salt and coffee extract until well blended.
Transfer mixture to prepared loaf pan; press to evenly distribute. If desired, sprinkle with additional cacao nibs and/or flaked salt.
Using parchment paper, cover top, pressing gently to stick toppings on. Set in freezer until solid, about 1 to 2 hours.
Remove frozen fudge from pan by lifting parchment paper. Cut into small squares or diamond shapes. Store leftovers in freezer.