Healthy Vegan Tahini Freezer Fudge Recipe
By Peanut Palate
🔪Prep Time: 10 mins
1 tbsp + 1 tsp refined coconut oil melted
½ cup tahini
2 tbsp + 2 tsp pure maple syrup
½ tsp vanilla extract
8 pinches pink salt
½ cup vegan semisweet chocolate chips
1Keep in freezer
2Mix together the melted coconut oil, maple syrup, tahini, salt and vanilla in a large bowl, until a creamy texture forms.
3Once the fudge mixture is fully incorporated, mix in the chocolate chips.
4Pour the tahini mixture into a loaf pan lined with parchment paper. You can choose two different tray sizes, one small tray and add the rest into cupcake liners, or into any shape. Make sure it is poured medium-thick, as in the photos.
5Place the fudge in the freezer for about 2 hours to chill.
6Once frozen, remove from the freezer and cut into 6 squares of fudge. Enjoy!
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.