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Mocha Tahini Fudge
Prep Time
1 hr 15 mins
Total Time
1 hr 15 mins
Servings: 18
Author: Cathy Vogt
  • 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
Optional toppings
  • Cacao nibs for sprinkling
  • Salt flakes for sprinkling
  1. Line 9”x5” loaf pan with parchment paper.
  2. 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.
  3. Transfer mixture to prepared loaf pan; press to evenly distribute. If desired, sprinkle with additional cacao nibs and/or flaked salt.
  4. Using parchment paper, cover top, pressing gently to stick toppings on. Set in freezer until solid, about 1 to 2 hours.
  5. Remove frozen fudge from pan by lifting parchment paper. Cut into small squares or diamond shapes. Store leftovers in freezer.
Recipe Notes

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