Dark Chocolate Tahini Freezer Fudge (Printable Version)

Rich, creamy no-bake squares combining dark chocolate and tahini. Ready in minutes, perfect for healthy snacking.

# What You'll Need:

→ Base

01 - 1 cup tahini, well-stirred
02 - 1/4 cup coconut oil, melted
03 - 1/4 cup pure maple syrup
04 - 1/4 teaspoon fine sea salt

→ Chocolate Layer

05 - 1/2 cup dark chocolate chips or chopped dark chocolate (70% or higher)
06 - 1 tablespoon coconut oil

→ Optional Toppings

07 - 1 tablespoon toasted sesame seeds
08 - 1 tablespoon chopped pistachios or walnuts
09 - Flaky sea salt to taste

# How To Make:

01 - Line an 8x4 inch loaf pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together tahini, melted coconut oil, maple syrup, and salt in a medium bowl until smooth and creamy.
03 - Pour the mixture into the prepared pan and spread evenly with a spatula.
04 - Place the pan in the freezer while preparing the chocolate layer.
05 - Melt dark chocolate and 1 tablespoon coconut oil together in a heatproof bowl using 20-second microwave bursts or a double boiler, stirring until smooth.
06 - Pour the melted chocolate over the tahini base and spread evenly.
07 - Immediately sprinkle with toasted sesame seeds, nuts, and flaky salt if using.
08 - Freeze for at least 2 hours or until completely firm.
09 - Remove from freezer, lift fudge out using parchment, and cut into 16 squares. Store in a sealed container in the freezer and enjoy directly from frozen.

# Expert Advice:

01 -
  • The texture is somewhere between fudge and truffle but way simpler than either
  • You can keep a batch stashed in the freezer for sudden dessert emergencies
  • The tahini gives this sophisticated nuttiness that pairs perfectly with dark chocolate
02 -
  • These will turn into a sad puddle if left at room temperature for more than a few minutes, so serve them cold and keep them on a chilled plate if it's warm out
  • The tahini layer needs to be completely firm before you pour the chocolate, or they'll swirl together into a muddy mess instead of those gorgeous distinct layers
03 -
  • Run your knife under hot water between cuts for those perfectly clean edges that look like you bought them from a fancy chocolate shop
  • If your tahini is particularly thick, warm it slightly in the microwave before mixing everything together

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