Tahini Fudge
Tahini Fudge is a simple, no bake recipe that's ready in a little over an hour.
Prep Time5 minutes mins
Cook Time10 minutes mins
Rest Time1 hour hr
Total Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 pieces
Calories: 264kcal
- 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
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!
- 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.
Serving: 1piece | Calories: 264kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 34mg | Fiber: 2g | Sugar: 24g