These frozen tahini and coconut cream no-bake fudges are the perfect easy cool-down treat for the hot days of summer. Wether you go for the black sesame or the beet sesame they are sure to please the whole gang.
Want a healthy, sugar-free treat that’s perfect for the hot days to come? This frozen black sesame tahini fudge (done two ways) is an easy, healthy indulgence that’s great for sharing.
This is an extremely versatile treat as you can make it any flavour: Cacao, blueberry, acacia, lemon, or even chai, maybe? And if you’re looking for something with a little more pizazz, adding any variety of seeds, nuts, or fruit powders will definitely amp this treat up. There are endless possibilities! Like this raw vegan superfood chocolate fudge that will satisfy all your tastebuds.
Frozen Tahini and black sesame fudge two ways
- Loaf pan or small 6-inch x 8-inch shallow pan
- Parchment paper
- Measuring cups and spoons
- 1 cup coconut cream
- ⅓ cup tahini
- 1 tablespoon black sesame paste
- 4 tablespoons maple syrup, pure
- 1 teaspoon vanilla bean paste, or extract
- 1 pinch sea salt
- 3 tablespoons coconut oil
- 1 teaspoon maca powder, optional
- 1-2 teaspoons toasted black sesame seeds
- 1 tablespoon beet powder, mixed with 1 tablespoon water or 1 tablespoon from the coconut oil (if doing a beet version)
- Line a loaf pan or small 6-inch x 8-inch shallow pan with parchment paper. You can also use a mini muffin tin lined with baking cups for little round fudge.
- In a blender for food processor blend the coconut cream, tahini, maple syrup, vanilla, salt, coconut oil and maca powder or beet powder, if using.
- Pour into the lined tin; swirl in the black sesame paste and sprinkle top with sesame seeds and freeze for 2 hours or until set.
- Using a warm or oiled knife, cut into small squares.
- Keeps in the freezer in an air tight container for up to two weeks. Let stand for 5-10 minutes before serving.