Vegan/Paleo Salted Fudge

Chocolate and peanut butter Fudge was such a staple at our house around Christmas. I really want to share those memories of rich, sweet indulgence with my own family now, but I also really don’t want to use canned milk, may it be condensed, evaporated, sweetened, what have you. My solution was to look up a tahini fudge recipe that everyone could enjoy. I’m loving making cookies with tahini, and the price at Trader Joe’s is great, so I always have some extra sitting in the fridge! I found a recipe, made the fudge and liked it. THEN… I tweaked that recipe, adding my own flare, and I LOVED it. I use Maple syrup instead of honey or date syrup, and I added cocoa powder and sea salt. My recipe is below!

I hope you get to enjoy some sweet indulgence with this fun recipe this holiday season!

Vegan/Paleo Salted Fudge

  • 1/3 cup Almond Butter or Sunbutter
  • 1/3 cup Tahini
  • 1/2 cup Maple syrup
  • 1/4 cup 100 % cocoa powder
  • 1/4 cup dairy free chocolate chips (use enjoy life!)*
  • 1/2 tablespoon coarse sea salt ( I use pink Himalayan)

*You can also use all chocolate chips (1/2 cup) or all cocoa powder (1/2 cup) depending on what you have. I just really like the mixture for texture and depth of flavor!

As Mary Berry says, chocolate melts in a child’s pocket, so you don’t want to use high heat for this recipe. You can melt the chocolate in a saucepan, or in a glass bowl over a saucepan filled with water. Either way works, but alway keep your heat on medium-low. That will ensure a glossy chocolate that doesn’t burn! Just be patient.

  1. Combine all ingredients (but only 1/2 of your salt)
  2. Melt over low heat, stirring until smooth
  3. Pour into a dish, smooth out, and sprinkle remaining sea salt on top of warm fudge mixture
  4. Refrigerate for at least an hour
  5. Take it out, cut into 12 bite size squares, and serve or store at room temperature

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