Easy & quick vegan, paleo, dairy-free & refined sugar-free tahini fudge cups with raspberries (no-bake freezer fat bombs that are paleo & vegan)! Colorful raspberries & creamy tahini will make sure that all your sugar cravings are gone.
Tahini Obsession Continuous: Tahini Fudge Cups
If you have seen my latest recipe post about tahini “chocolate” pecan bars, 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.
Tahini pecan fudge recipe here
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. 😅
Special equipment? Maybe not?
In this recipe, I used these silicone muffin cups to get that cupcake shape. HOWEVER, you can make this tahini fudge 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.
Tahini Fudge Cups with Raspberries (Vegan, Paleo, Dairy-Free, Refined Sugar-Free, Fat Bombs)
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
Ingredients:
- 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
Instructions:
- 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).
- Pour half of the fudge into silicon cupcake forms (or line the cupcake forms with cling wrap).
- 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.
- 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).
- Keep the fudge in the freezer up to few months or fridge up to few days (it melts quite quickly on room temperature).
Pin it! 🙂
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