Raw Chocolate Fudge

Serve this to your kids (or friends or anyone) and they might say, “H’mmm tastes a bit different, but I’m not sure why. May I have another piece please?”

You can keep the secret if you like, but I’ll just come out with it: tahini. Nearly a full jar of tahini. Believe it or not, it actually works.

Yes, you can eat chocolate fudge — maybe not guilt-free, but knowing you are getting a hefty helping of sesame seeds. No butter or sugar in sight.

Plus, it has only seven ingredients and will only take a couple of minutes to make. What is not to love?

The amazing Barbara of Mission Wellness shared this with me, and I think that My Darling Lemon Thyme was her inspiration.


1/2 cup pure maple syrup (or date syrup or honey)

3 T virgin coconut oil

340g tahini

3 T of raw cacao nibs, plus extra to sprinkle

2 T good quality cocoa powder or cacao powder

2 tsp vanilla extract

Sea salt flakes


Line a tin (about 20cm square) with baking paper.

Gently heat the maple syrup and coconut oil in a pan until just melted. Remove from the heat and add the remaining ingredients except for the sea salt, quickly mixing to form a smooth and runny paste.

Transfer to the tin, scatter the top with extra cacao nibs and a good sprinkling of sea salt.

Freeze for at least four hours or overnight. Cut into squares and serve immediately, as it melts fast. Squares can be stored in a sealed container.




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