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 sesame seeds and sugar syrup – lots of it. In fact, in a store-bought halvah, the first ingredient is usually sugar, not sesame. 😮
Does this tahini fudge taste like halva?
Since this recipe 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.
Is this a healthy recipe?
I believe it is. Sesame seeds, like other nuts and seeds, are very healthy. Recent research indicates that for most healthy people, butter is pretty much harmless (though Harvard experts still urge us to limit it). And stevia is a safe sweetener.
How to serve tahini fudge?
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.
Sometimes I place a piece of this fudge on a square of Lindt 90% chocolate and enjoy them together. It’s a wonderful combination!
How long can you store homemade tahini fudge?
Since you should keep it in the freezer, you can store it for a long period of time – about three months. After you cut it into squares, place the squares in a freezer bags or in an airtight container, and store in your freezer.
More recipes you might enjoy
- 1 1/2 cups natural tahini, aka sesame butter (384 grams)
- 6 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 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.