3-Ingredient No-Bake Tahini Fudge

Many bakers believe that making fudge can be an ordeal, often requiring a candy thermometer for exact precision to ensure that the candy is not overcooked on the stove top, and sometimes a long wait in the oven too. It turns out that this is not the case at all, depending on the method you use. And raw fudge is just about the easiest treat to make, and while there is still waiting time involved, in this instance it is only a bit of patience while the fudge sets in the freezer. And this fudge has only three ingredients — well, four, if you include some crunchy peanut butter as I did — and no special equipment is required either. Simply melt the coconut oil, stir everything together in a small bowl, and transfer the mixture to a mini muffin tin to set.

Another advantage to this recipe is it's not overly sweet either, which is another drawback of more traditional fudges. Sweetened only with maple syrup, the texture is creamy and it's certainly sweet and tastes just as delightful and decadent as the fudge you may have grown up eating. And although the recipe does include coconut oil, the taste of coconut is barely detectable, so if you are one of those people who is not overly fond of coconut, don't let that prevent you from trying this quick and easy recipe.

3-Ingredient No-Bake Tahini Fudge

Recipe by Lisa Turner Published on December 22, 2019 Smooth, creamy tahini freezer fudge — guilt-free and put together in less than 10 minutes with only three ingredients Preparation: 10 minutes Print this recipe Ingredients: 7 tablespoons tahini 3 1/4 tablespoons maple syrup 4 tablespoons coconut oil, melted Instructions: Line a mini muffin tin with 14 mini paper muffin cups. Combine all of the ingredients in a small bowl and mix well to combine. Using an ice cream scoop or spoon, evenly fill the cups with the mixture. Freeze until set, and store any remaining fudge in the freezer in a sealed container. *Note: For a bit of contrast and texture, I used 2 tablespoons of crunchy natural peanut butter in place of 2 tablespoons of tahini. If desired, use peanut butter instead of tahini. Makes 14 pieces

Other no-bake fudge recipes from Lisa's Vegetarian Kitchen to enjoy:
Creamy Chickpea Flour Peanut Butter Maple Fudge
No-Bake Vegan Chocolate-Coconut Butter Fudge with Dried Cherries
No-Bake Peanut Butter and Cocoa Fudge
Cocoa Nut Butter No-Bake Fudge