Tahini Meets Chocolate

Cultures across the Middle East have been using tahini in desserts for generations (think halvah!) before U.S. pastry chefs started to swirl it into brownies. Crafted from sesame seeds that are toasted and pressed into a creamy paste with a delicious nutty flavor, tahini perfectly pairs with various flavors, including chocolate!

When I began developing our tahini fudge recipe, the choice to replace dairy cream with tahini paste in the classic fudge formula was guided by instinct and practicality rather than a desire to innovate. Tahini is a great source of healthy plant-based fats and naturally has a smooth, creamy consistency akin to dairy cream, allowing it to potentially preserve the same velvety texture and rich flavors that dairy cream provides.

I encourage you to make this homemade, refrigerated version of Sweettahini's famed tahini fudge. It's an easy and forgiving process: if you don't have unsweetened chocolate, use any other already sweetened chocolate instead and skip the honey. If you want a firmer fudge that you can travel with, add 60-80 grams of cocoa butter to the chocolate mixture.

Tahini Chocolate Fudge

Makes approximately 32 servings

Ingredients

• 200 gr unsweetened chocolate

• 1 cup (240 gr) tahini

• 1/4 teaspoon vanilla extract

• 1/4 cup (85 gr) honey/other sweetener

• Pinch of salt

• 1/2 cup sesame or nuts (optional).

Preparation

1. Line a loaf pan (or a similar-sized container) with parchment paper.

2. If using nuts or seeds, dry-toast them in a skillet over medium heat until lightly browned and fragrant. Remove from heat and set aside.

3. Melt the chocolate in a saucepan over low heat or in the microwave, stirring until smooth.

4. Add the salt and vanilla extract, then stir.

5. Add the tahini and mix until fully incorporated.

6. Stir in the honey (or your preferred sweetener) and mix until a smooth, uniform mixture forms.

7. Fold in the toasted nuts or seeds, if using.

8. Transfer the mixture to the prepared pan and spread evenly. Freeze for at least 30 minutes, or until firm and set.

9. Remove from the freezer and let sit for a few minutes to soften slightly, then slice into squares.

10. To maintain the fudge’s shape, store it in the refrigerator or freezer.