Tahini Meets Chocolate

Cultures across the Middle East have been using tahini in desserts for generations (think, halvah!) before US 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 first started working on creating our tahini fudge formula, the decision to substitute dairy cream with tahini paste in the traditional fudge recipe wasn't driven by innovation but by instinct and common sense. This twist on the conventional delight preserves the same velvety texture and rich flavors without dairy or white sugar.

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 chocolate instead and reduce or eliminate the amount of 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, and stir until fully incorporated.

5. Add the tahini and mix until well combined.

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.