Easy Vegan Fudge Recipe with Tahini Swirl

Rich, chocolatey vegan fudge with creamy tahini swirled on top is what dreams are made of. What’s even better is this vegan fudge recipe only requires six ingredients!

I’ll give you a minute to stop drooling.

It’s so creamy, rich, chocolatey and perfect for the holidays. It’s great paired with Christmas cookies for parties or gifts too. This vegan fudge recipe is upgraded with a tahini swirl which not only is aesthetically pleasing but just adds to the creaminess.

Growing up in New England, where general stores still exist, getting fudge was quintessential to my youth. Unfortunately, most fudge only contains chocolate, powdered sugar, and butter. Yep, that’s it. So I was challenged to make this classic fudge veganize and boy does this recipe deliver. It took (literally) a million attempts to get it just right.

I may or may not have containers in my freezer for days, but it’s worth it.

Ingredients for vegan fudge

• Cocoa powder
• Coconut oil
• Tahini (sesame seed paste)
• Maple syrup
• Vanilla
• Salt

What is tahini?

Tahini is a sesame seed paste that resembles the consistency of peanut butter. You can find it in the grocery store where peanut butter is sold.

How to make vegan fudge

• Melt all the ingredients for the fudge layer and whisk until smooth
• Pour into a lined pan (bread pan worked great for me)
• Combine ingredients for the tahini layer and swirl on the top

After all my trial and errors creating this fudge recipe, here were my findings:

• Cocoa powder works better than chocolate chips. Not only is it easier to use cocoa powder since you don’t have to melt it, I felt like taste-wise it is better too.
• Maple syrup wins over granulated sugar. Granulated sugar has a gritty texture and you want your fudge smooth.
• A pinch of salt and some vanilla extract really elevate this recipe. These two ingredients work wonders in taking fudge to the next level.
• The tahini swirl is optional but highly recommended. Taste-wise, it’s the same, but it makes for way better eye candy

How to store vegan fudge

This fudge recipe is not shelf-stable and is best kept in the freezer. You can eat it straight from the freezer (no thawing required!)

Fudge is so simple to make because there’s no baking required. Just melt the coconut oil, whisk everything together, pour in a container, and freeze.

It’s perfect for the holidays, or to keep in the freezer for your emergency chocolate stash

I can’t be the only human to have one of these!

If you tried this tahini swirl vegan fudge recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Other delicious vegan holiday recipes:
Soft Vegan Gingerbread Cookies
Mexican Wedding Cookies
Chocolate Peppermint Cookies
Hazelnut Shortbread Cookies

Tahini Swirl Vegan Fudge

This fudge is so rich and decadent sans all the butter, dairy, and refined sugar. Tahini, coconut oil, maple syrup, and chocolate create this vegan fudge masterpiece.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: Gluten Free, Holiday, Paleo, Vegan

Keyword: dessert for christmas, no bake christmas dessert, vegan fudge

Prep Time: 20 minutes minutes

Chill Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 16 servings

Calories: 168kcal

Author: Amanda

Ingredients

Fudge:

• 3/4 cup tahini (sesame seed butter. Can substitute with peanut butter, almond butter, or any type of nut butter)
• 1/2 cup coconut oil melted
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Tahini Swirl:

• 1/4 cup tahini
• 1 Tablespoon coconut oil melted
• 1 Tablespoon maple syrup

Tools:

• Mixing bowl
• Whisk
• Parchment paper
• Container to put fudge in (bread pan works great. or Tupperware)

Instructions

• Melt 1/2 cup coconut oil on stovetop or microwave.
• In a medium mixing bowl, add all ingredients for fudge. Whisk until all cocoa is smooth.
• Pour in parchment paper lined container. Set aside.
• In a small bowl, mix all ingredients for tahini swirl.
• Spoon dollops of tahini mixture on top of the fudge. Using a knife, cut into fudge and make "swirl" patterns" until the tahini is well incorporated into fudge.
• Place in freezer to set. It should take about 2 hours.
• When fudge is set, remove from the freezer and take out of the container by grabbing sides of parchment paper. Cut into squares using a sharp knife.
• Store leftovers in the freezer!

Notes

Since this recipe uses coconut oil instead of butter, this recipe does best if stored in freezer. It will melt slightly if left out.

Nutrition

Serving: 1square (1/16th recipe) | Calories: 168kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15.2g | Saturated Fat: 7.2g | Sodium: 38mg | Potassium: 140mg | Fiber: 2.2g | Sugar: 3.1g | Calcium: 50mg | Iron: 1.8mg

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