This chocolate tahini freezer fudge is the perfect sweet treat all year round. It's made from a buttery almond flour crust and a chocolate tahini filling that's sweetened with maple syrup and sugar. These bars are a salty sweet treat that's refined sugar free, gluten free, grainfree and oh so very delicious!!
In a few words, this chocolate tahini freezer fudge is best described as:
- Buttery
- Chocolate-y
- Salty sweet
- A healthier, but equally delicious version of fudge
- Refined sugar free
- Grain free
- Quick and easy to make
- The perfect freezer treat
For more quick and easy freezer treats, try these no bake brownies or no churn raspberry sorbet.
Short and sweet ingredient list
- Unsalted butter
- Almond flour
- Maple sugar
- Cinnamon
- Tahini
- Maple syrup
- Dutch process cocoa powder
- Vanilla extract
- Flaky salt
From these ingredients you will make the almond flour crust and the chocolate tahini fudge.
What you'll need to make the freezer fudge
- 8x8 (20 cm) pan
- Parchment paper
- Small or medium heavy bottom pot
- Flexible spatula
Recipe notes and ingredient substitutions
- Butter: use vegan butter if needed to make this dairy free or vegan.
- Maple sugar: this makes the fudge refined sugar free. light brown or granulated sugar also works well.
- Maple syrup: use maple sugar or honey
- Dutch process cocoa powder: this has a richer chocolate taste compared to unsweetened cocoa powder. try to use this if possible. if not, a good quality unsweetened cocoa powder works well.
- Tahini: this is a main ingredient. if needed, it can be substitued with a natural nut butter (think only the nut as the main ingredient).
Step by step instructions
- 1: Make the brown butter by melting unsalted butter in a pot. pour the butter into a mixing bowl to cool slightly before using in the recipe.
- 2: Prepare the pan by lining an 8x8 (20 cm) pan with parchment paper. set aside.
- 3: Make the almond crust by whisking the dry ingredients together until well combined. stir in the slightly cooled brown butter until well combined.
- 4: Press the crust into the lined pan. freeze for 20 minutes.
- 5: Make the chocolate tahini filling by melting butter in the same pot used to make the brown butter.
- 6: Once the butter melts, stir in the tahini, maple syrup and maple sugar until well combined. Remove from the heat to stir in the cocoa powder and vanilla extract.
- 7: Pour the chocolate tahini onto the chilled crust.
- 8: Set the chocolate tahini freezer fudge by chilling in the freezer for at least 2-3 hours.
- 9: Remove the fudge from the pan, top with salt, slice and enjoy!
Storing the freezer fudge
Like the name suggests, this fudge should be stored in the freezer. The best way to store it for the best taste long term is:
- Cut the bars to your desired size.
- Wrap each bar individually in parchment or wax paper.
- Place each wrapped pieces of fudge in an airtight, freezer proof container.
- Enjoy the bars straight from the freezer.
Other no bake treats to try
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Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest
chocolate tahini freezer fudge
this chocolate tahini freezer fudge is made from a press in almond flour crust, maple sweetened tahini fudge and is topped with flaky salt.
Equipment
- medium heavy bottom pot
- parchment paper
Ingredients
brown butter almond crust
- ½ c (113 g) brown butter, melted and slightly cooled
- 2 c (180 g) almond flour
- ¼ c (50 g) maple sugar
- 1 tsp (3 g) ground cinnamon
- ½ tsp salt
chocolate maple tahini fudge
- 1 ¼ c (300 g) tahini, well stirred
- 4 tbsp (57 g) unsalted butter
- 1/3 c (59 ml) maple syrup
- ¼ c (50 g) maple sugar
- ¼ c (24 g) dutch process cooca powder
- 2 tsp (10 ml) vanilla extract
- 2-3 tsp flaky salt for topping
Instructions
brown butter almond crust
- To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool 10-15 minutes before mixing with the dry ingredients.
- Line an 8x8 (20 cm) pan with parchment paper along the bottom and two sides. Leave 1-2 inches of an overhang on the two lined sides. This will help in removing the fudge once frozen. Set aside.
- Whisk together the almond flour, maple sugar, cinnamon and salt in a medium sized mixing bowl. Stir in the slightly cooled brown butter. Mix well to combine.
- Press the mixture into the prepared pan. Place in the freezer to set for 20 minutes. While the crust sets, prepare the filling.
chocolate maple tahini fudge
- In the same pot or saucepan used to make the brown butter, melt the 4 tablespoons (57 g) butter. Once the butter has melted, pour in the tahini, maple syrup, and maple sugar. Stir well to fully combine. Once the mixture is well combined, remove the pot from the heat. Whisk in the cocoa powder and vanilla extract until well combined.
- Pour the chocolate maple tahini mixture onto the almond flour crust. Place the pan back in the freezer for 2-3 hours or until fully set.
- Once set, remove the fudge from the freezer and sprinkle with flaky salt. Remove the fudge from the pan using the overhangs of parchment paper, slice and enjoy.
Notes
Storing the fudge: Pieces of the chocolate tahini freezer fudge should be kept individually wrapped in a freezer proof container.
did you make this recipe?tag @olivesnthyme on Instagram
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