Hi, have you heard of freezer fudge?

It’s a cold, creamy, decadent treat that takes little to no time to make (just more time to sit and harden in the freezer, TBH), and can be made super customizable (and even sugar-free) with your pantry ingredients. It also makes a biiiig batch, which means you’ll have a sweet little bite in the freezer whenever you feel a little urge to treat yourself, in the most nourishing way!

This freezer fudge is made with a few pantry staples, one of which is tahini. Tahini (which I refer to as my lifeblood – because I eat so much of it) is made from ground up sesame seeds. Like peanuts have peanut butter, sesame seeds have tahini. Tahini has a rich, nutty flavor and is most commonly found in Mediterranean and Middle Eastern dishes, like hummus. It’s also a star player in halva (yum) and baba ghanoush (double yum).

Tahini is an excellent source of good-for-you-fats. Most of the fat found in tahini comes in the form of polyunsaturated fatty acids, though it also contains monounsaturated fatty acids and saturated fat too. Polyunsaturated fats are essential for building cell membranes and nerve coverings, and are required for hormone health, blood clotting, muscle movement, and inflammation. Tahini also contains a whole host of antioxidants, amino acids (hey there, plant protein!), and vitamins and minerals, especially B vitamins.

Nutrient-dense tahini is mixed with equally as delicious and nourishing cashew butter, coconut flour, and coconut oil for a delicious thick and nutty freezer fudge bite. You can add in some optional maple syrup (antioxidants!!) for sweetness too, if you’d like. Drizzle the whole thing in a super simple cacao and coconut oil mixture and you’ve got the most perfect freezer fudge.

Tahini Freezer Fudge

Makes 12 pieces of cute lil fudge

Ingredients:

Tahini layer:
1 ½ cup tahini
½ cup cashew butter
3 Tbsp. coconut oil
1-3 Tbsp. maple syrup (optional, add more or less for sweetness)
3 Tbsp. coconut flour

Chocolate drizzle:
3 Tbsp. coconut oil, melted
3 Tbsp. cacao powder
Sea salt flakes, to garnish

Directions:

Line an 8×8 baking deep baking dish with parchment paper.
Add tahini, cashew butter, coconut oil, and optional maple syrup to a double-boiler. Gently warm and melt together, until all ingredients are combined. Stir in coconut flour and mix well.
Carefully pour tahini mixture into lined baking dish. Gently place in the freezer for set for 10 minutes while you prepare the cacao drizzle.
Cacao drizzle: mix together melted coconut oil and cacao powder until well combined. Use a spoon to drizzle cacao over the tahini base. Place tahini fudge back in the freezer to set for 3-5 hours, or overnight.
Slice tahini fudge into equal squares and garnish with sea salt. Store tahini fudge in the freezer (I like to put mine in a Stasher Bag, or other reusable bag) where it will keep for a month or two. Enjoy!

Notes:

-Of course, if you don’t like tahini – swap for a different nut butter. Peanut butter, almond butter, and simply all cashew butter would work wonderfully.