I’m on a tahini pilgrimage, you guys.
In the old days, tahini was the thing I put in hummus because, well, I had no idea why. It tasted a little bitter—ridiculously creamy, though—but other than that? The jar of stuff I’d balance more ostensibly useful ingredients on (I have a crazy tiny kitchen; a stacking hierarchy of foodstuffs is how we survive).
Now I have achieved enlightenment.
Tahini. Is. Everything. As in, I put it in everything. Baked sweet taters, smoothies, cookies, dressings, sheet cake. Hummus…LOL. And daily I’m looking for More Things in which to swirl the mildly nutty, creamy dream. (Rumour has it I might have an ebook dedicated to enough Tahini recipes to last you an apocalypse on the way….sshhh..).
For now, though, let me induct you, gently, into the world of Tahini love, with my faaaavourite sweet treat quick-fix. Which just happens to be healthy AF, too. Say hello to my leetle fudgie friends…
Can. You. Even.
My Fast (And Healthy!) Tahini Fudge is pretty much the antithesis of bonafide fudge. Which is exactly why I love it: it doesn’t take hours stirring into oblivion, and it isn’t sickly saccharine; honeyed just enough to be freakin’ delicious.
And. The. Creaminess. You have no idea. Coconut oil, creamed coconut, and tahini?? Melt-in-the-mouth to the max.
What is the Difference Between Coconut Cream and Creamed Coconut?
Coconut cream is made from grating the flesh of a mature coconut, mixing it with water, and straining out the solids. Coconut cream is made the same way as coconut milk, it just has a thicker, more paste-like consistency.
Creamed coconut is the ground-up, unsweetened, dehydrated fresh meat of a mature coconut. It comes in a solid block that melts when heated. (For this recipe, I use creamed coconut.)
If you’ve never even tried tahini before, don’t be intimidated by making a recipe centred on the ingredient; if you’re a fan of nut butters, especially the more subtle ones, you’ll love this good-for-you fudge alternative.Print
Deliciously Good-For-You Fudge Ready In A Jiff’! Crazy-Creamy With A Mild Nutty Flavour. GIMME.
- 1/2 cup coconut oil
- 1/4 cup creamed coconut
- 1/4 cup tahini
- 2 generous tbsp maple syrup (or honey)
- 2 tsp vanilla extract,
- pinch of sea salt, plus extra for sprinkling over
- In a medium saucepan over low heat, melt together the coconut oil, creamed coconut, tahini and maple syrup/honey. Stir until fully combined.
- Remove from the heat and whisk in the vanilla and salt. Pour immediately into your chosen moulds (I like to use silicone ice cube moulds, or heart ones, as seen in the images). You can also pour into a small baking tray lined with parchment paper.
- Refrigerate for at least 1 hour or until completely firm. Gently press out of moulds (or cut into squares if using a tray), sprinkle with a little extra salt and enjoy. Store in the fridge.
You’ll probably notice that the fudge separates into a coconut oil layer and a sweeter and thicker tahini-based layer. This is entirely natural, and looks super pretty!