Tahini Freezer Fudge! Nut Free! Vegan!

by Karen Swan.

A nut free version of the other week’s Salted Peanut Butter Fudge.


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3 T coconut oil

1/3 cup + 2 tablespoons rice malt syrup

1 tsp vanilla powder

1/4 cup coconut cream – shake the can vigourously prior to opening.

350g tahini

Sea Salt for sprinkling.

Sesame Seeds for sprinkling.


Line the sides and base of a cake tin or loaf pan (This time, I used a little silicone mold, but normally, I’d use my 20cm square tin with removable base)

In a medium saucepan, melt the coconut oil and the syrup.

Add the tahini, vanilla, coconut cream and a pinch of salt.

Stir well and don’t let it boil!

Pour into the mix evenly into each tin.

Sprinkle with extra salt and sesame seeds (I gave them a little dusting of coconut sugar too!)

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Freeze for at least 2 hours, then pop out of the molds or slice before storing in the freezer.


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