I adore tahini, chocolate, and sea salt. So, I put them all together here to create a halva-inspired fudge. It provides a just-right amount of sweetness for an anytime treat. As a bonus, this chocolate tahini fudge with sea salt recipe is simple to make.

What is tahini?

For those that aren’t that familiar with tahini (see above in bowl on lower right of image), it is sesame seed paste, like how peanut butter is to peanuts. The texture is a little looser (saucier) and flavor is more mild than peanut butter, making it versatile in sweet and savory recipes. Tahini has a significant amount of fiber, protein, and minerals while offering anti-inflammatory properties and the potential to lower blood pressure.

To make the tahini fudge

Here’s the gist: Just stir all ingredients together in a saucepan over medium heat, spread into a pan, and freeze until firm.

The ingredients are tahini, bittersweet chocolate chips, date syrup, superfine almond flour, pure vanilla extract, and sea salt—both fine and flaked. So easy, right?

How to serve this dessert

This chocolate tahini fudge with sea salt offers a perfect bite of sweetness after a meal or can be enjoyed as a little treat whenever you’d like.

This not-too-sweet fudge tastes rather indulgent, but it’s got plenty of nutritional benefits thanks to the star ingredient… tahini!

chocolate tahini fudge with sea salt

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• Author: Jackie Newgent
• Total Time: 12 minutes (+ chilling time)
• Yield: 24 servings 1x
• Diet: Vegan

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Description

I adore tahini, chocolate, and sea salt. So, I put them all together here to create a halva-inspired fudge. It provides a just-right amount of sweetness for an anytime treat. As a bonus, this chocolate tahini fudge with sea salt recipe is simple to make.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup tahini
• 1/2 cup bittersweet (at least 63% cacao) chocolate chips*
• 3 tablespoons date syrup or coconut nectar**
• 3 tablespoons superfine almond flour
• 1 1/4 teaspoons pure vanilla extract
• Few drops of pure almond extract (optional)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon sea salt flakes, or to taste

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Instructions

1. In a small saucepan over medium heat, stir together the tahini, chocolate, date syrup, almond flour, extract(s), and fine sea salt until the chocolate is melted and mixture is smooth and starts to pull away from the side of the saucepan. Depending on your stove, it should just take a couple minutes. (Note: If mixture seems too thick, stir in additional date syrup or coconut nectar by the teaspoonful.)
2. Spread the fudge mixture into an 8-inch square silicone or parchment paper-lined baking pan. (Or use a smaller pan for thicker fudge!) Sprinkle with the sea salt flakes.
3. Freeze the fudge until firm, about 45 minutes. Cut into 24 pieces. Enjoy or store in the freezer. They’re tasty at room temperature or straight out of the freezer!

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Notes

Do you like to weigh your ingredients for ease or accuracy? I do! Use 8.6 ounces tahini, 3.15 ounces chocolate chips, 2 ounces date syrup, and 0.75 ounces almond flour for each batch.

*If you prefer extra chocolaty goodness, stir in additional chocolate chips before spreading the fudge mixture into the baking pan. Or, after spreading the mixture into the pan, scatter some on top and gently press onto the fudge mixture to adhere before sprinkling with sea salt flakes.

**If you prefer your sweets on the sweeter side, consider using 1/4 cup of date syrup or coconut nectar instead of 3 tablespoons.

• Prep Time: 8 minutes
• Cook Time: 4 minutes
• Category: Desserts, Snacks
• Cuisine: Mediterranean, Middle Eastern

Nutrition

• Serving Size: 1 piece fudge
• Calories: 100
• Sugar: 3g includes 3g added sugars
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Looking for more recipes featuring tahini?

Try my:

• crispy lebanese veggie burrito
• sweet and salty tahini popcorn
• roasted cauliflower with pomegranate glaze and lemony tahini sauce
• tahini caesar-style salad with roasted carrot chips
• pasta with sumac chickpeas, spinach, tomatoes and creamy mint-tahini sauce
• asian-style cold tahini soba noodles
• eggplant roast with tahini sauce
• lebanese salad with lemony tahini dressing and za’atar pita chips