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Raw Tahini Date Fudge, Vegan + Gluten-free

Tahini is a very magical ingredient. It’s distinct flavor works wonders in both savory and sweet dishes.

So far, I’ve only posted savory recipes using tahini (macro bowl, quiche to name a few) and today I’m excited to share a sweet tahini treat.

I thought I would share one of the dessert recipes from Color Your Kitchen that’s made without refined sugar and features tahini. This Vegan, Gluten-Free Raw Tahini Date Fudge is one of those recipes that’s so simple (yet delicious) that it’s almost too good to be true. The taste is similar to halvah (my favorite middle eastern dessert) and the consistency is totally melt-in-your-mouth creamy.

For the ideal texture, I recommend storing the fudge in your freezer and taking it out 5 minutes before you’re ready to enjoy it.

ps- the intro price special Color Your Kitchen ends tonight! Click here to grab the $40 savings!

 

Raw Tahini Date Fudge, Vegan + Gluten-free
 
Prep time
Total time
 
Author:
Recipe type: dessert
Cuisine: raw, vegan
Serves: 12-15
Ingredients
  • 12 pitted dates, soaked 30 minutes
  • ½ cup tahini
  • ¼ cup coconut oil, softened
  • 1 tsp vanilla extract
  • dash of salt
Instructions
  1. Drain dates.
  2. Combine dates with all ingredients in blender until smooth.
  3. Line a baking sheet with parchment paper. Spread mixture out on parchment paper. Use hands to form rectangle about ¾" thick.
  4. Place in freezer for 45 minutes to set. Remove and slice into squares. Store in freezer.

 

 

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13 Responses to Raw Tahini Date Fudge, Vegan + Gluten-free

  1. Hi!! I tried this recipe and love your blog!! However just wondering why the coconut oil seemed to separate from the mix so it didn’t work for me. Any suggestions? A fan all the way from Australia x

    • Thanks for the kind words! That is strange about the coconut oil separating…was it softened/melted when you blended everything together?

  2. Hi! I think I melted it in microwave as it is otherwise hard in the jar. I’ll try again soon, maybe I overheated/melted it? Thanks ?

  3. The coconut oil separated for me too and there wasn’t enough mixture to cover the base of a small square baking tray. I’ve seen similar recipes where it’s bulked out a bit with almond meal. Might try that…

  4. i find that the separating occurs when it is blended/processed a little too much. there are other recipes recommending to blend until it forms into a soft ball — this is the consistency that will be achieved by over-blending it. for this recipe, i think it is best to process/blend all only until all ingredients have combined/ liquified, and not to the point of it forming a ball, or else the oils will definitely separate.

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