February 24 2019

Tahini Fudge

By Editorial Team
17 Comments

Fudge…the creamy, rich squares of pure decadence we might associate with the holidays (or with trips to grandmother’s house). A little sure went a long way, but still…. With versions that typically call for everything from three cups of sugar to marshmallow fluff to sweetened condensed milk, fudge isn’t exactly a realistic Primal option. In fact, however much we may have loved it as kids, most of us have tastes too far adapted from this level of sweetness for it to hold the same temptation anymore. (Does anyone’s teeth hurt right about now?)

But that was then. This is now—with a whole new, Primal take on this classic. We happen to think this recipe is what fudge was always meant to be—all the rich texture and creamy feel (from healthy fats)…with a fraction of the carbs. Enjoy!

Ingredients:

  • 1 packet of Primal Kitchen® Collagen Peptides (optional for nutrition benefit)
  • 1/2 c organic tahini
  • 3/4 c organic coconut butter
  • 1/4 c SunButter (no sugar added)
  • 1/2 fresh vanilla bean
  • 3 tbsp maple syrup
  • 1/2 bar of unsweetened chocolate
  • Sea salt flakes to top

 

Instructions:

Melt and mix everything (except the chocolate and salt) in a double-boiler. Let cool to room temp.

Chop the chocolate into chips and stir into fudge mixture.

Pour into a silicon cube tray, sprinkle with salt flakes and let chill in the fridge until super firm.

*Store covered in the fridge.

Nutritional Information (per serving):

  • Calories—312
  • Carbs—9 grams
  • Fat—27.5 grams
  • Protein—7 grams

 

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17 thoughts on “Tahini Fudge”

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  1. Is the maple syrup being used here just for sweetness or is it contributing to the texture in a meaningful way that would affect how well the fudge set up without it?

    1. Nut butters perform differently when you add a small amount of water-based liquid. My assumption has long been that it plumps up the fiber, making the mixture thicken. If you add just the right amount it will get very thick, and my assumption is that that this what is happening here. So, if I convert to a dry sweetener, I would add 1 Tbsp. of water and see if I can get to that consistency. If you add MORE water than “just the right amount” the mixture will start to thin out, as the fiber can only soak up so much liquid–once the fiber is saturated, extra water will begin to thin the mixture. This tip is also good for when adding lemon or lime juice to a savory peanut sauce 🙂

  2. You’ve used a double boiler in this recipe, not a double broiler. 😉

  3. Hi Mark,
    Can this be poured into a rectangular dish and then cut when set? Or will it crumble?

    Thanks!
    Miriam

  4. In answer to two of the questions… I made mine in one big piece and cut it and it only crumbled a tiny bit. I also made mine without the maple syrup and the texture is fine (haven’t made it *with* maple syrup so I can’t compare). And it’s really good!

  5. “1/2 bar” of chocolate is subjective. Can you provide ounces? This recipe sounds enticing.

    1. The bar in the picture is 2.5 oz but I believe most bars are 3 oz.

  6. Sorry to be “that commenter”, but in the absence of peptides … what would one use? These look fabulous and I adore tahini, always have a huge jar of it on hand.

  7. instead of a 1/2 fresh vanilla bean, how much vanilla extract to use? 1/2 tsp?

  8. What could I use instead of the sunbutter? More coconut butter? More tahini? Something else?

  9. What is “sun butter”? Is it from sunflower seeds? Can I substitute anything else?

    1. You can make some butter using food processor.just get unsalted sunflower seeds and blend until liquid. You can add a little bit of coconut oil to help it liquefy. You can do the same thing with coconut flakes and make the coconut butter.

  10. So, ya’ll, if you see my other reply on this page about liquid… if you want to use liquid vanilla extract, I would add that before adding the liquid based sweetener and know that the perfect amount of total liquid will have a substantial effect on the texture of your fudge. You could use almost any nutbutters you want including almond (Barney Butter is super smooth), or cashew (Trader Joe’s brand is the most awesome flavor). You could leave the peptides out if you don’t have any– the bigger factor will be the ratio of fiber in the nut/seed butters to the water – getting just the right amount will make it the consistency you desire. I’m going to Amazon right now to see if I can re-order more powdered vanilla bean, as that has been pumping up my recipes. P.S. I also love Trader Joe’s tahini–it’s in a glass jar and best flavor. It’s full of minerals and high in zinc and calcium. If you don’t like the taste of it out of the jar, it could be the brand or it could be you. search internet for zinc tally.

  11. OMG! This stuff is like crack! The hardest part is not eating it before it even goes into the ice cube tray…pure heaven!