This Tahini Cookie Dough Freezer Fudge is studded with chunks of dark chocolate and generously salted with sea salt.
The fudge is extremely easy to make. You just mix everything a bowl, pour it into a container and set it in the freezer. I use a little 8 x 12cm tupperware container to make 6 pieces. The added bonus is that you can store the fudge in the same container.
The recipe makes a small amount: 6 pieces. This is because when I make sweets I like to keep the quantity small to avoid overeating. If you have excellent self-restraint, you could easily double the recipe and set it in a larger container or loaf tin.
Ingredients for Tahini Cookie Dough Freezer Fudge
- Tahini: I recommend using hulled tahini in this recipe. Hulled tahini is made from sesame seeds that have had the outer shell removed. Unhulled tahini is made from the whole seed, which is why it is darker in colour and has a more bitter taste.
- Coconut oil: I like to use cold-pressed virgin or extra virgin coconut oil. The coconut oil adds a subtle sweetness to the fudge. If you don’t like coconut oil, you could try my Raw Blondie Fudge which uses cacao butter instead of coconut oil.
- Maple syrup: The earthy sweetness of pure maple syrup is my favourite sweetener to use with tahini-based desserts. You could use rice malt syrup if you prefer, keeping in mind that it’s not quite as sweet. Honey would also work, but the fudge will taste a lot like honey since honey has a very strong flavour.
- Fine sea salt: Finely ground sea salt works best in this fudge because the fine grind allows the salt to evenly spread throughout the mixture. You could use regular fine table salt if you prefer. I like to sprinkle a little extra salt on top before eating!
- Dark chocolate: I used 70% cocoa dark chocolate in the fudge (and the nutrition estimate below is calculated on this basis). However, if you would like to reduce the sugar content of the fudge, you can use 85% cocoa chocolate or a sugar-free chocolate. I like to chop a chocolate bar into chunks to stud the fudge, but chocolate chips would work too.
Benefits of using a digital food scale
The quickest way to make the fudge is to place your bowl on a digital food scale and weigh out the ingredients in grams. This way, you don’t have a handful of measuring cups to wash up. I’ve given the weight in grams for each ingredient in the recipe below (save for ingredients measured in teaspoons, which are sometimes less than 1g so they don’t register on the scale).
Weighing your ingredients in grams is also more accurate than using cups and tablespoons. I’ve discovered that using cups and tablespoons can give varying amounts based on how you pack the ingredients. Plus a US cup and tablespoon (237ml and 15ml) is actually a different measure to an Australian cup and tablespoon (250ml and 20ml)!
Tahini Cookie Dough Freezer Fudge
Serves: 6 pieces
Prep time: 5 mins
Cook time: 60 mins
- 1/2 cup (120g) hulled tahini
- 1/8 cup (30ml/28g) coconut oil, melted
- 3 teaspoons (15ml/20g) maple syrup
- 1/8 teaspoon fine sea salt
- 1/4 cup (40g) chopped dark chocolate
- Line a 8 x 12cm container with baking paper or cling film.
- Mix the tahini, melted coconut oil, maple syrup and salt in a small bowl. Add half of the chopped chocolate and stir to combine.
- Pour the mixture into the lined container. Sprinkle over the remaining chocolate, pressing the pieces so that they sink down to be level with the mixture. Chill in the freezer for about 1 hour or until set. Once set, remove from the container and cut into 6 pieces.
- Store in an airtight container in the freezer or fridge.
The fudge should be eaten straight from the freezer or the fridge as it will start to melt at room temperature.
Serving size: 1 piece
Energy: 862kJ (206Cal)
Total Fat: 17.8g
Saturated Fat: 7g
Total Carbohydrate: 9.8g
Dietary Fibre: 2.6g
* Nutrition information is an estimate only. It may vary depending on the brand of ingredients used.