Vegan Tahini Fudge Recipe


  • 2¼ cups (540g) Raw tahini paste (sesame seed paste) 
  • 1/2 cup (160g) Maple syrup 
  • 1/2 cup (100g) Coconut oil 
  • 85g (3oz) Pistachios
  •  1/4 cup (45g) Chocolate chips 
  • 2 tablespoons (12g) Desiccated coconut 
  • 1 teaspoon Vanilla extract 
  • Pinch Salt


1. Grease and line an 8-inch (20cm) square baking pan with parchment paper. 

2. In a large bowl mix tahini, maple syrup, coconut oil, pistachios, chocolate chips and salt. 

3. Pour the mixture into the pan and evenly spread.

4. Freeze for 2 hours or until set. Release from the pan, cut into squares. 


• Store in the freezer. 

• Instead of pistachios you can use any type of nuts.