5 Ingredients or Fewer

Chocolate and Cardamom Tahini Fudge

February  7, 2015
7 Ratings
  • Makes 10 peices of fudge
Author Notes

This really simple fudge recipe is packed full of natural ingredients and no refined sugars. —Small Acorns

What You'll Need
  • 1/2 cup Tahini
  • 1/4 cup Ground Almonds
  • 1/4 cup Coconut Flour
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Cocoa Powder
  • 1 teaspoon Ground Cardamom
  1. Grease a 10 x 10cm dish with coconut oil.
  2. Simply combine all of the ingredients together in a bowl. You will find that the coconut flour will start to soak up all of the moisture and thicken the mixture; you want it to be thick but not stiff. The texture will depend a little on the runniness of the tahini too. If it feels too stiff then just add a tablespoon of water.
  3. Transfer the mix into the dish and place in the freezer for at least an hour. Once it has frozen solid remove and cut into squares.
  4. Keep in the freezer and when you are ready to serve just take it out and leave it for 5-10mins to thaw out before eating (or you can eat it frozen which is equally as yummy!)

See what other Food52ers are saying.

  • Lizzie Deroy
    Lizzie Deroy
  • Small Acorns
    Small Acorns

3 Reviews

Lizzie D. July 29, 2015
Hi! I made this fudge yesterday, and although my first taste of it caught me off guard (the sesame paste imparted a little bitterness), it's perfect today. I like this a lot and will make it often. The next time, I'll add grated orange rind. Thank you so much for posting the recipe.
Small A. July 30, 2015
Hi Lizzie,
I am glad you liked it, yes you are right the tahini can be a little bitter tasting if you are not used to it. It is funny how it mellows after time... but maybe a little more maple syrup would also do the trick! I love your idea of adding the Orange rind, I will try that myself next time.
Lizzie D. August 2, 2015
Just thanking you again: This stuff, crumbled over coconut sorbet, sustained me during the recent heatwave. No orange zest necessary. It's really great as is. Thanks again.