Frozen Tahini and Black Sesame Fudge Two Ways

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.

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Yield: 15-20

Frozen Tahini and black sesame fudge two ways

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A healthier version of fudge, made with coconut cream, tahini, and maple syrup.

Prep Time 10 minutes

Chilling Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

• 1 cups coconut cream
• ⅓ cup tahini
• 1 tbsp black sesame paste
• 4 tbsp pure maple syrup
• 1 tsp vanilla bean paste or extract
• pinch of sea salt
• 3 tbsp coconut oil
• 1 tsp maca powder (optional)
• 1-2 tsp toasted black sesame seeds
• 1 tbsp beet powder mixed with 1 tbsp water or 1 tbsp from the coconut oil (if doing a beet version)

Instructions

1. 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.
2. 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.
3. 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.
4. Using a warm or oiled knife, cut into small squares.
5. Keeps in the freezer in an air tight container for up to two weeks.  Let stand for 5-10 minutes before serving.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 119Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 15mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.