This simple chocolate chip tahini cookie dough freezer fudge is undoubtedly the best use for tahini and trust me, it’s incredibly hard to stop at just one piece. With the perfect fudgey texture, it’s loaded with chocolate chunks and complete with a decadent chocolate ganache topping – sticky, sweet, gooey and dangerously addictive.
I am the biggest fan of tahini – drizzled on rice bowls, avocado toast and veggies it’s the absolute dream. But it comes as a surprise to most people that it works perfectly for sweet recipes too. I love topping my chocolate nice cream with lashings of tahini and it makes the perfect filling for stuffed dates, but it’s best use has to be a batch of these simple tahini cookie dough fudge bars.
I am obsessed with cookie dough, whether it’s a batch of my cookie dough energy balls, peanut butter cookie dough brownies, or waking up to a bowl of cookie dough nice cream, I just can’t get enough. There’s something about it which I absolutely love and it never fails to take me back to getting to lick the spoon (or bowl!) whilst baking as a child.
These bars are nut free, so are ideal if you suffer from a nut allergy, but this fudge is so addictive and easy to make that I am very tempted to try making it with peanut butter too. The fudge itself only requires 4 ingredients and the whole recipe in total is only 6! This really is one of my quickest, simplest and most delicious recipes – all you have to do is mix everything together, leave it to set and you have the perfect dessert.
This fudge is so delicious and so easy to make that it’s dangerous and my freezer is always stocked up with a batch. I added chocolate chunks to mine, but nuts and dried fruit would make a great addition too. And you can choose to cut it in to bars or smaller fudge chunks, so you can pull a piece (or two!) off whenever you fancy.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
makes 9 bars or 18 fudge pieces
for the tahini fudge
- 1/2 cup tahini
- 1/2 cup maple syrup
- 1 cup oat flour
- 1/4 cup vegan chocolate chunks or chips
for the chocolate fudge ganache topping
- 4 tbsps coconut oil
- 4 tbsps maple syrup
- 4 tbsps cacao powder
- 3 tbsps tahini
- Line a small square baking tin with grease proof paper and set aside – this will make it easier to remove the fudge at the end.
- Add the tahini and maple syrup to a large mixing bowl and mix well.
- Add the oat flour to the mixing bowl and mix well. Fold in the chocolate chips.
- Transfer the fudge to the lined baking tin and spread in to an even layer. Place in the freezer to firm up for 30 minutes.
- To make the ganache, add the coconut oil to a small pan and set over a low heat until fully melted.
- Once melted, stir in the cacao powder, tahini and maple syrup until smooth.
- Remove the fudge from the freezer and pour over the layer of chocolate ganache.
- Return to the freezer to set for 1 hour. Remove from the freezer and allow to thaw slightly before cutting in to 9 bars, or 18 smaller fudge pieces.
- Store in the fridge or freezer and pull off a slice whenever you fancy. Enjoy!