Tahini Fudge
Tahini Fudge is a simple, no bake recipe that's ready in a little over an hour.
Servings: 24 pieces
Calories: 264kcal
Ingredients
- 1¼ cups dark chocolate chips
- 1¼ cups butterscotch chips
- 1 can condensed milk
- 2 tablespoon coconut oil
- 2 tablespoon tahini paste
- ½ cup chopped dates
- ½ cup flaked coconut
- 24 walnut halves
Instructions
- Line an 11" X 7" or an 8" X 8" pan with aluminum foil or parchment paper. Spray lightly with cooking spray and set aside until needed. Meanwhile, add chocolate and butterscotch chips into a medium saucepan. Pour condensed milk, coconut oil, and tahini paste over them.
- Place the saucepan over low heat, and stir until all the ingredients have melted together. This should take less than 10 minutes.
- Add dates and coconut and mix to combine. Pour the mixture into the prepared pan, smoothing out with an oiled spatula. Press 24 walnut halves into the fudge.
- Place the pan in the refrigerator for one hour, then cut into squares using a pastry scraper. Enjoy!
Notes
- Store leftover tahini fudge on the counter in an airtight container for up to a week.
- It's not recommended to store fudge in the fridge because it will dry out.
- Sprinkle sea salt on the tahini fudge to balance out the sweetness.
Nutrition
Serving: 1piece | Calories: 264kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 34mg | Fiber: 2g | Sugar: 24g