Have you ever tried freezer fudge? It’s easy, quick, and no-bake — and, it’s my new favorite fudge.
I’ve always loved fudge: the texture, the bite-sized pieces, and the sweetness. And, I’ve made lots of fudge using condensed milk and chocolate, or using cream and butter and icing sugar. But, this freezer fudge, made with coconut oil, is just so simple and fast to make that I had to share it with you.
Being Lebanese, I’ve grown up with tahini, but I haven’t always loved it as a dominant taste in dishes or sauces. It’s in hummus and baba ghanoush but it’s more of a subtle taste. Recently, though, I’ve been experimenting with new uses for simple ingredients. When I saw this fudge recipe made with tahini, I had to try it.
Because I’ve grown to love and use tahini so much, I buy it in the 2 pound containers! I use it in salad dressings, sauces for foods, and homemade hummus. Look for an upcoming post where I’ll share some of these yummy recipes. In the mean time, if you happen to have a lot of tahini on hand, then you should consider making this tahini fudge.
Freezer fudge is an interesting type of fudge because it uses coconut oil to ‘set’ the fudge. The saturated fat content in coconut oil allows it to congeal at higher temperatures, making it ideal for freezer or fridge fudge. Adding coconut oil to peanut butter and other ingredients sets the fudge within half an hour of being frozen. That’s not a long time to wait if you’re craving something sweet, and healthy.
So, here’s the recipe, and it’s from Ambitious Kitchen.
1 c tahini
1/4 c coconut oil, melted
2 T pure maple syrup
1/2 T good quality vanilla extract
1/4 tsp salt
1/4 c dark chocolate chips plus 2 T for sprinkling on top
Maldon, or fancy sea salt for sprinkling on top
- Line an 8 x 4 ” loaf pan with parchment paper
- In a medium bowl, mix together the tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in ¼ cup chocolate chips
- Pour the fudge into the pan
- Freeze for 5-10 minutes, then sprinkle 2 tablespoons of chocolate chips on top of the fudge and press them in a bit if necessary
- Freeze until firm about 30 minutes
- Sprinkle with a little sea salt. Cut into 15 squares
- Store fudge in freezer safe container in the freezer for up to 3 months
- A 4.8 cup or 1.1 liter Pyrex glass dish, lined with parchment paper, is a good size if you don’t have an 8 by 4 ” loaf pan
- Using mini muffin liners makes the fudge easier to serve to guests
- Mini chips were lighter and worked really well
- Keep the fudge frozen – it starts to melt very very quickly once removed from the freezer; if it starts to melt, put it back into the freezer and it will re-set
- These treats are gluten free and can be made vegan using vegan chocolate chips
Although the calorie count is high on these delicious fudge pieces, they have a few things going for them: they’re a small, decadent, and satisfying treat; they’re sweetened with maple syrup; they use coconut oil, which many experts are recommending for its role in increasing HDL cholesterol; and, they have a high protein content from the tahini.
Have you ever made freezer fudge? What kind’s your favorite?
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All photos taken by SweetLifeStyle.ca