Tahini Freezer Fudge

Desserts made with tahini are my love language, especially this four ingredient tahini freezer fudge that is gluten free, dairy free, and vegan. Sweetened with dates and maple syrup and ready in less than 30 minutes.

Have you caught the vibe that I’m absolutely and utterly obsessed with my tahini freezer fudge and any form of fudge that gets put into a freezer and makes night-time snacking that much easier?

I’m one of those, yes I need dessert after dinner every single night, kind of girls. I’m pretty proud of it too.

But I don’t like the effort that comes with creating my own dessert each night, so I like to have my freezer fully stocked with the goods.

I started making this fudge when I saw my friend Kelsey, from Little Bits of Real Food post her Cacao Freezer Fudge like two years ago. I’ve never looked back!

A few weeks ago, I got creative and made this beautiful swirled log of fudge so that I could just slice off a piece and enjoy at my own will, and it has been the perfect healthy dessert to have after dinner.

This five ingredient tahini freezer fudge is swirled to perfection and only made from a few simple ingredients like creamy tahini, juicy medjool dates, natural maple syrup, a little bit of almond flour and of course, salt for sprinkling on top.

I call this the dreamiest healthy fudge. One bite into it and you’re going to want to keep this one on repeat, trust me.

I love that this recipe literally takes less than 5 minutes to throw together and then just throw it in the freezer and you’re done. Its so simple and I think that’s what keeps making me come back for more.

Tahini in desserts has become really popular in my house, and even across the internet too! I’ve been putting it in everything from cookies, to banana bread, to granola.

The nutty flavor from the sesame seeds pairs really nicely with subtle sweetness from chocolate.

Ingredients for the tahini freezer fudge:

Tahini: My favorite brand is Soom – it’s the best. Smooth, creamy, delicious flavor and the best tahini for baking + cooking. It’s more liquidy and not gritty like many store bought brands. 10% with this tahini link.

Dates: I use dates all the time in energy balls, as a sweetener in baking, and just for snacking. Make sure these are pitted! You don’t want any pits in your fudge. You can find them in the produce section at your grocery store.

Almond flour: helps to bind the fudge together, a great healthy alternative to white flour.

Maple Syrup: helps add some moisture and adds a subtle flavor that is divine. Make sure it’s 100% all natural.

Cocoa powder: You can use cacao or cocoa, but this will help give it the swirl.

Plus a little vanilla + water, and that’s literally it…it’s incredibly easy and quick to make!

How to make the freezer fudge

The best part (besides that fact that it is only made from a few ingredients) is that it takes only a few minutes to whip up.

I personally like to soak my dates ahead of time so that they are really soft when going into the food processor, but you don’t have to. If you choose to do so, soak them in a bowl of hot water for at least 15 minutes.

After your dates are ready, add them to a food processor and blend alone. This helps gets the dates nice and soft. After about a minute of blending, add in the tahini, almond flour, maple syrup, and vanilla.

Blend it up until well combined and smooth, there should not be any big chunks of dates.

Take out half of the dough and add the cocoa powder to the other half in the processor. Blend again until you have evenly dispersed cocoa. **Note that you can stop here and place it into a pan and freeze if you don’t want the swirl!

Press each dough onto 2 separate baking sheets lined with wax paper. Place another sheet of wax paper on each of the dough, as well. I used a rolling pin and wax paper on both sides to get nice and flat.

Freeze them separately.

After in the freezer for at least 30 minutes, fold away the wax paper and place the two sheets of fudge on top of each other. From one side, roll them together tightly.

Keeping it tight the entire way, keep rolling until you reach the end. It should be a log now.

Sprinkle the log with sea salt. The sea salt isn’t necessary but it really brings out the flavor of the tahini.

Place in freezer for at least one hour before slicing.

CONNECT WITH ERIN LIVES WHOLE!

Be sure to follow me on my social media accounts

Instagram | Facebook | Pinterest 

If you make one of my recipes, snap a photo and tag it @erinliveswhole on Instagram and hashtag it #ELWeats

Print

Sharing is caring!

24