Select Page

Recipe: Salted Tahini Date Fudge

Vegan and free of refined sugar. Coated in chocolate and cacao beans, for good measure.

October 30, 2014

This is one for all you sweet and salty dessert lovers. There exists in the world a genius original recipe for raw salted tahini-date caramels, a dessert which is vegan, grain-free and  free of refined sugars. This recipe is incredible, but I had a feeling it could be even better. For my version, I coat the fudgey tahini date mixture in vegan chocolate and dust it with chopped cacao beans. Then sweet, salty, bitter, chocolatey, caramelly, creamy happiness ensues. Here’s how to make your own.

Salted Tahini Date Fudge-2

Salted Tahini Date Fudge-3


Recipe: Salted Tahini Date Fudge
Recipe type: Dessert, Vegan
Serves: 9 (makes 18 small squares)
  • ½ cup Tahini
  • ¼ cup solid unrefined Coconut Oil, divided
  • 8 fat Medjool Dates, pitted
  • Optional: good pinch of ground Cardamom or ground Cinnamon
  • Pink Himalayan Salt
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Cocoa Powder
  • 6 Cacao Beans, pulsed into pieces in a food processor
  1. In a food processor, blend the tahini and 2 Tbsp coconut oil until fully incorporated. Add the dates and pulse a few times before blending into a smooth mixture. Add your spice (if using) and a tiny pinch of salt. The mixture will be stiff when finished.
  2. Scoop the fudge out into a silicon loaf pan or a normal loaf pan lined with parchment. Smooth the mixture by pressing flat with your fingers or a spatula. Sprinkle salt over the surface of the fudge. This is one of two dustings of salt, so don’t get too carried away.
  3. To make the chocolate layer, set up a double boiler: simply fill a saucepan with a few inches of water and place a bowl on top. The bottom of the bowl should not touch the water in the saucepan. Add the remaining 2 Tbsp coconut oil, maple syrup and cocoa powder to the bowl. Heat this mixture slowly over low heat (if the chocolate mixture gets too hot it will seize: the oil and cocoa won’t mix), and whisk frequently. As soon as the chocolate is smooth pour it over the fudge. Tip the pan side to side to even out the liquid chocolate.
  4. To finish, sprinkle another dose of salt over the chocolate layer and scatter the crushed cacao beans across the top. Gently press the beans into the chocolate so they’ll remain in place when it’s time to cut the fudge.
  5. Place the pan in the freezer for at least 2 hours to firm before cutting. To cut: remove the fudge from the pan either by lifting the edges of the parchment (if using) or tipping the mixture out of the silicon pan. Use a sharp knife to cut into squares. Store the fudge in an airtight container in the freezer for up to 1 month. It’s up to you if you want to eat the fudge at its firmest straight out of the freezer, or if you’ll patiently let it sit at room temperature for a few minutes to ensure maximum squidginess before indulging.

If you liked this post why not subscribe to my email newsletter?

Submit a Comment

Your email address will not be published. Required fields are marked *

Join my mailing list so you never miss a recipe or article