Easy & quick vegan, paleo, dairy-free & refined sugar-free tahini chocolate treat that is so addictive that you have to be careful with that one! Crunchy pecans will give some texture, and creamy tahini will make sure that all your sugar cravings are gone.
The first time I tried tahini, then I didn’t like it at all. It got stuck in my mouth and tasted weird. That’s why the tahini jar stayed in the cupboard for SIX months. Yes! I had no idea how to use it since all the recipes I tried I hated. I almost wanted to give up on tahini, but one magical day I decided to make something sweet, and I finally found what I needed. BUT I must still warn you.
It’s addictive, and I don’t exaggerate. Trust me! I have tried that “chocolate” on other people as well. Once I created this recipe I was so amazed, how quickly it was gone from the freezer. That’s why I have been buying more tahini than ever in my life. Once you try this recipe, you might understand what I mean.
In this recipe, I used these chocolate bar molds to get that chocolate 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 container and baking paper that you probably already have at home.
Tahini Pecan Fudge “Chocolate” Bars (Vegan, Paleo, Dairy-Free, Refined Sugar-Free)
Two chocolate bars
Preparation: 2 minute
Waiting time: 30 minutes
Nutritional information (per 1 g): 6,1 kcal, Protein: 0,13 g, Net Carbs: 0,12 g, Fat: 0,58 g
- 150 g (5,2 oz) tahini
- 50 g (1,7 oz) coconut butter (soft or melted)
- 1 tbsp raw honey (or maple syrup when you would like it to be vegan)
- 1 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
- 50 g (1,7 oz) raw unsalted pecans (roughly chopped)
- Pinch of pink Himalayan salt
Special equipment: small container (18 x 12 cm) or chocolate bar mold
- Mix tahini, coconut butter, honey, vanilla and salt in a bowl (or food processor) until smooth. Add the pecans and mix well (don’t use a food processor for this).
- Pour the fudge into two chocolate forms (or use a small container and line it with baking paper).
- Freeze about 30 minutes until set (might take a little bit longer, depends on how thick is your “chocolate” layer). Sprinkle with extra salt.
- Keep the “chocolate” in the freezer up to few months (it melts quite quickly on room temperature).
That recipe was perfect. Just tried it and love that creamy flavour.