I developed an appreciation for tahini when my husband and I traveled to Greece in the summer of 2017. Peanut butter is one of my favorite foods, and I was accustomed to putting it on my breakfast bowl every morning. Unfortunately, it was hard to come by when we were over there. When we got to Greece, I remember being so happy when I found a jar of tahini in a local market. I brought it back to our hotel, and would drizzle it over my yogurt bowl with granola and honey at the breakfast buffet.
It has been a pantry staple ever since, and I have incorporated it into some desserts (it pairs especially well with chocolate!). While I have a similar tahini cacao cup recipe, I have been craving a silky smooth chocolate and tahini fudge, and this recipe is the result.
Healthy Tahini Chocolate Fudge
Equipment
- saucepan
- silicone mold or muffin tin
Ingredients
- ¾ cup dark chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
- ¾ cup creamy tahini
- ¼ cup honey or maple syrup
Instructions
- In a small saucepan, combine the chocolate chips and coconut oil. Cook over low-medium heat until the mixture starts to melt, about 1-2 minutes. Add the tahini and honey, and continue to cook until all of the ingredients are melted together, about 3 more minutes. Make sure to stir occasionally and watch the mixture carefully so it doesn’t burn.
- Spoon about 2 tablespoons of the chocolate mixture into a small silicone muffin mold or into a muffin tin lined with muffin liners and transfer to the freezer to set, at least 2 hours, or in the fridge for at least 4 to 6 hours. Store fudge in the refrigerator.
