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.
Course Dessert
Cuisine Gluten Free, Holiday, Paleo, Vegan
Keyword dessert for christmas, no bake christmas dessert, vegan fudge
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.