This smooth and creamy tahini fudge is a wonderful low carb, healthy treat. It’s so good to enjoy a decadent dessert that’s actually good for you!
I decided to make this tahini fudge because I miss halvah, a middle eastern candy made from tahini, and sugar syrup – lots of it. In fact, in a store bought halvah, the first ingredient is usually sugar, not sesame.
Since this tahini fudge contains no sugar and is sweetened with just a few drops of stevia, it does not have the texture of halvah. It is naturally soft, and needs to be kept in the freezer. But it is wonderful – a rich, creamy, decadent dessert that you can feel good about eating.
Take a square out of the freezer just a couple of minutes before you want to enjoy it, and allow it to soften a bit before you savor it.
PS. If you’re looking for savory recipes that use sesame butter, try this wonderful tahini sauce recipe.
Watch the video to see how easy it is to make this tahini fudge:
- 1.5 cups natural tahini, aka sesame butter (384 grams)
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon stevia glycerite*
- 2 tablespoons coconut flour
- In a medium saucepan over low heat, add the tahini, butter, vanilla and stevia.
- Mix with a rubber spatula until smooth.
- Remove from heat and mix in the coconut flour.
- Pour the mixture onto a glass square 8-inch pan.
- Cover and place in the freezer until set, about 2 hours.
- Cut into 25 squares and serve. Keep leftovers in the freezer.
*I use stevia glycerite in this recipe to keep it low carb. I like stevia glycerite because it lacks the bitter aftertaste typical to other stevia products. I believe that stevia is very safe, but in case you want to use another sweetener, here's a conversion chart. Please keep in mind that I only tested this recipe with stevia.