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