Raspberry Tahini Fudge Cups

Easy & quick vegan, paleo, dairy-free & refined sugar-free tahini raspberry cups (fat bombs)! Colorful raspberries &  creamy tahini will make sure that all your sugar cravings are gone.

Vegan Tahini Raspberry Cupcakes_ Healthy Laura_ Food Photography & Styling

If you have seen my latest recipe post about tahini “chocolate” pecan bars (here), then you might know that my latest tahini obsession. I have been buying too much tahini lately that it’s getting a little out of my hands.  It’s addictive, and I don’t exaggerate. Once you try this recipe, you might understand what I mean. Since I have been experimenting with tahini so much, then I’m going to share ANOTHER tahini recipe. AGAIN. I can’t help myself. Even though I hated tahini the first time I tried it, then now it’s my favorite thing. Happens. 😅

Tahini Raspberry Cupcakes_ Healthy Laura_ Food Photography & Styling _ Paleo_ Vegan

In this recipe, I used these silicone muffin cups to get that cupcake shape. HOWEVER, you can make it without this particular form, and the taste will be the same. I can assure you that! All you need is a small cupcake form that is covered with cling wrap that you probably already have at home.

Raspberry Tahini Fudge Cups (Vegan, Paleo, Dairy-Free, Refined Sugar-Free, Fat Bombs)

Dairy-Free Tahini Raspberry Cupcakes_ Healthy Laura_ Food Photography & Styling

4 muffin cups

Preparation: 5 minute

Waiting time: 35 minutes

Nutritional information (per one cup): 353 kcal, Protein: 8,9 g, Net Carbs: 7,8 g, Fat: 31,4 g


  • 150 g (5,2 oz) tahini (I prefer not toasted one)
  • 50 g (1,7 oz) coconut butter (soft or melted)
  • 1/2 tsp vanilla bean powder
  • Pinch of pink Himalayan salt
  • 1 tbsp honey (or maple syrup when you would like it to be vegan)
  • 20 g (0,7 oz) almond slices + 5 g (0,18 oz) for decoration
  • 8 raspberries (about 30 g, frozen or fresh)
  • Pinch of pink Himalayan salt

Special equipment: muffin cups (covered with cling wrap) or silicon muffin cups


  1. Mix tahini, coconut butter, honey, vanilla and salt in a bowl (or food processor) until smooth. Add 20 g of almond slices (don’t use the food processor if you like it a little bit crunchy). 
  2. Pour half of the fudge into silicon cupcake forms (or line the cupcake forms with cling wrap).
  3. Freeze about 2 minutes and add the raspberry layer on top (you can smash the raspberries a little bit). Add the rest of the tahini mixture on top of the raspberries. Sprinkle with extra salt and almond slices.
  4. Freeze about 30 minutes until set (might take a little bit longer, depends on how thick is your fudge layer and if you use frozen raspberries or not). 
  5. Keep the fudge in the freezer up to few months or fridge up to few days (it melts quite quickly on room temperature).

Tahini Raspberry Fudge Cups_ Fat Bombs_ Healthy Laura_ Paleo _ Vegan

Pin it! 🙂

Discover my free resources with my food photography CHEAT SHEETS! I'll share my secrets for food styling, composition, backdrops, props, color & manual mode.
Don’t worry I won’t spam you that much. Only maybe when there's something important I would like to share with you.

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory