Tahini Chocolate Freezer Fudge. A cocoa-tahini freezer fudge with maple syrup and coconut oil, cut into small squares and served cold. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A cold-set cocoa and sesame sweet
Runny tahini, cocoa, maple syrup and refined coconut oil set in a small loaf pan in the freezer. The resulting little squares are meant to be served cold, not boxed at room temperature like cooked candy.
Twelve pieces and a two-hour set are working estimates. No kitchen test has confirmed this brand-specific ratio.
Stir tahini before measuring
A separated jar gives mostly oil at the top and thick paste below. Stir it fully so the three-quarter cup is representative.
Tahini is sesame, a major allergen. Refined coconut oil is used for a firmer cold set, but any claim about a particular dietary category needs label review.
Ingredients for 12 small squares
| Ingredient | Amount | Use |
|---|---|---|
| Stirred, runny tahini | 3/4 cup | Sesame base. |
| Pure maple syrup | 1/3 cup | Sweetener. |
| Unsweetened cocoa powder | 1/4 cup | Chocolate flavor. |
| Refined coconut oil, melted but not hot | 3 tablespoons | Firming fat. |
| Vanilla extract | 1 teaspoon | Fudge. |
| Fine salt | 1/8 teaspoon | Fudge. |
Step-by-step method
- Line an 8-by-4-inch loaf pan with parchment overhang. Stir tahini thoroughly before measuring 3/4 cup so the oil and solids are evenly distributed.
- Whisk tahini with 1/3 cup pure maple syrup, 1/4 cup unsweetened cocoa, 3 tbsp melted but not hot refined coconut oil, 1 tsp vanilla and 1/8 tsp salt until smooth and glossy.
- Spread evenly into the small lined pan. Freeze at least two hours until firm enough to cut, then lift out by parchment and slice into twelve small squares.
- Serve directly from cold storage because coconut-oil fudge may soften quickly at room temperature. Record actual thickness, set time, sesame bitterness and cuttable texture in a kitchen trial; do not claim a shelf-stable gift.
Whisk a smooth mixture
Melt coconut oil only enough to liquefy it and cool before adding to tahini. Whisk measured cocoa and syrup until no dry pockets remain.
ShortGirlTallOrder has a related tahini freezer fudge. This working version has more cocoa relative to tahini, a narrow pan and no chocolate chips; the cited source cannot verify its thickness.
Freeze and slice
Parchment overhang lets the cold slab lift out without prying it from the pan. Wait at least two hours before attempting twelve small slices.
If it smears or becomes brittle, record exact freezer time, coconut-oil brand and tahini texture before changing the recipe.
Serve and store cold
Bring out only the portions to serve. Coconut-oil mixtures can soften as they warm, so do not advertise them as mail-ready fudge.
No nutrition number is calculated, and the word freezer does not establish a tested storage period. Photos should show plain squares, not date or nut inclusions.
Freezer fudge questions
Is this cooked on the stove?
No. Melt only the coconut oil gently, then whisk and freeze.
Can I leave it on a dessert table?
No room-temperature hold has been established; serve it cold.
Does it contain sesame?
Yes. Tahini is made from sesame.
Further reading and related Chefly recipes: ShortGirlTallOrder's chocolate tahini freezer fudge. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Tahini Chocolate Freezer Fudge. Category: Candy. 12 small squares. Prep approximately 15 minutes; cooking approximately 0 minutes; additional cooling/chilling approximately 120 minutes; total approximately 135 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 3/4 cup Stirred, runny tahini; 1/3 cup Pure maple syrup; 1/4 cup Unsweetened cocoa powder; 3 tablespoons Refined coconut oil, melted but not hot; 1 teaspoon Vanilla extract; 1/8 teaspoon Fine salt.
Instructions: Line an 8-by-4-inch loaf pan with parchment overhang. Stir tahini thoroughly before measuring 3/4 cup so the oil and solids are evenly distributed. Whisk tahini with 1/3 cup pure maple syrup, 1/4 cup unsweetened cocoa, 3 tbsp melted but not hot refined coconut oil, 1 tsp vanilla and 1/8 tsp salt until smooth and glossy. Spread evenly into the small lined pan. Freeze at least two hours until firm enough to cut, then lift out by parchment and slice into twelve small squares. Serve directly from cold storage because coconut-oil fudge may soften quickly at room temperature. Record actual thickness, set time, sesame bitterness and cuttable texture in a kitchen trial; do not claim a shelf-stable gift.
Allergens: Sesame in tahini; Coconut and other packaged ingredients require label and cross-contact review. Review packaged ingredients and cross-contact before serving.
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Tahini Chocolate Freezer Fudge
- Total Time: 135 minutes
- Yield: 12 servings 1x
Description
Twelve small squares of cocoa-tahini fudge that must stay frozen until serving.
Ingredients
- 3/4 cup Stirred, runny tahini
- 1/3 cup Pure maple syrup
- 1/4 cup Unsweetened cocoa powder
- 3 tablespoons Refined coconut oil, melted but not hot
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
Instructions
- Line an 8-by-4-inch loaf pan with parchment overhang. Stir tahini thoroughly before measuring 3/4 cup so the oil and solids are evenly distributed.
- Whisk tahini with 1/3 cup pure maple syrup, 1/4 cup unsweetened cocoa, 3 tbsp melted but not hot refined coconut oil, 1 tsp vanilla and 1/8 tsp salt until smooth and glossy.
- Spread evenly into the small lined pan. Freeze at least two hours until firm enough to cut, then lift out by parchment and slice into twelve small squares.
- Serve directly from cold storage because coconut-oil fudge may soften quickly at room temperature. Record actual thickness, set time, sesame bitterness and cuttable texture in a kitchen trial; do not claim a shelf-stable gift.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: two-hour freezer set; tahini and coconut-oil brands change firmness and melt rate.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 0 minutes
- Category: Candy
Nutrition
- Serving Size: One small square