Tahini Chocolate Date Fudge
Updated: Feb 18, 2019
So my Tahini obsession started with my favorite muffins to this date-- my chocolate chip muffins using Tahini ( On my blog under Sweet Treats). They added the most perfect texture and taste to these muffins, so much so that Ainsley keeps asking me since I made them "COOKKKKIIEEEE?"
Then I was looking at one of my favorite cooking magazines and they had an article about using Tahini in fudge & I became quite inspired! That was going to be my new thing to tackle and let me tell you I am SO glad I did.
With the New Year come and gone, I wanted something I could put in the freezer that would cure my sugar cravings, but wasn't a twix filled with artificial flavorings etc. in the freezer. Instead, this refined sugar free delicious treat is what is in store for you. I think of it as a mix between a moose like texture on top & crunchy chocolate bottom, but also caramel--y tasting as well. Bottom line these are SO good.
-12 oz semi sweet chocolate chips ( depending on the brand you choose this recipe could be dairy free or refined sugar free-- so read the labels and decide what is right for you! Personally if I am not using the Enjoy Life dairy free ones, I use the 365 semi- sweet chocolate, they use cane sugar, but that is the only other added sugar ingredient. It is a great sweet treat, without pushing it too much)
-9 X 11 baking tin, lined with parchment paper
-1 tsp vanilla extract
-1 tbsp sesame seeds for the top
-1 tbsp almond butter
-2/3 cup of pitted dates chopped
- 6 pitted dates separate from above
-1/2 cup of Tahini
-1/4 tsp sea salt
-1 tbsp coconut oil
1: First line the baking tin with the parchment paper and pour the 12 oz of chocolate chips into a microwave safe bowl. Microwave the chips for 30 seconds stir and then heat for another 30 seconds and stir. It should be melted by now and then you will fold in the vanilla extract-- DO NOT stir it completely, it will start to harden, so just fold in in about 3 times and then heat in the microwave for 10 more seconds. Stir again and then pour it into the bottom of the 9 X 11 pan and spread it out evenly with a spatula--- then clean that spatula off because you will use it to spread the Tahini almond butter mixture and do not want the colors to blend
2: While that the chocolate is setting, add Tahini, salt, almond butter, cup of dates chopped & coconut oil to a high speed blender ( Make sure it is high speed, especially for the dates) Blend until it becomes a thick like paste
3: Then pour the Tahini almond butter mixture over the chocolate layer in the pan. Use the clean spatula & move around the pan in order to get it evened out. Then decorate the top with the sliced dates and the sesame seeds, cover and place in the freezer over night!
4: The next day I cut it into pieces and store in an air tight container in the freezer. The filling of the fudge is the perfect consistency that you can bite right into it from the freezer easily without having to wait for it to thaw :)
Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!