Tahini Maple Walnut Fudge

Tahini Fudge has become a staple when I need a fast, effortless dessert with deep flavor and texture. Here is a salted maple walnut variation that delivers creamy richness with a nutty crunch and a hint of sea salt on each bite. You do not even need your oven for this — it all comes together with basic pantry ingredients and a little time in the freezer.

The first time I made tahini fudge was in the hottest stretch of July when turning on the oven was out of the question. My family asked for another batch before the tray was even gone and now it is part of our year round dessert rotation.

Ingredients

• Tahini: Adds nutty depth and creaminess seek out a tahini that is smooth and pourable some brands can be gritty or bitter so give it a taste before making the fudge
• Coconut oil: Provides structure and helps the fudge set pick a high quality organic coconut oil with a mild aroma
• Maple syrup: Sweetens naturally and brings subtle caramel notes always use pure maple syrup for the best flavor and avoid the fake pancake stuff
• Vanilla: Enhances every sweet note real extract makes a noticeable difference
• Chopped walnuts: Give crunch and richness choose fresh walnuts with a light color to avoid bitterness
• Flaked sea salt: Tops the fudge for an essential salty bite choose big flaky salt for best texture not table salt

Instructions

Prepare the Pan:

Line a three x seven inch loaf pan with parchment paper with plenty of overhang for easy removal later

Mix the Wet Ingredients:

In a medium glass mixing bowl combine the tahini melted coconut oil maple syrup and vanilla Stir these together fully until the mixture looks glossy with no separated oil

Add the Walnuts:

Stir in half a cup of chopped walnuts save a small handful to sprinkle on top later Fold the nuts in gently so they are evenly distributed

Transfer to the Pan and Freeze:

Scrape the mixture into the lined pan using a spatula to smooth it into an even layer Freeze for five minutes until just starting to firm up

Top with Walnuts and Sea Salt:

Remove from freezer then scatter the remaining walnuts and a quarter teaspoon of flaked sea salt evenly over the surface Return to the freezer for another thirty minutes until solid

Slice and Store:

Take the frozen fudge out of the pan and carefully cut into twenty four small squares Store these in an airtight container in the freezer as they soften quickly at room temperature

I always look forward to sprinkling the flaky salt over the top as the final step. My kids love sneaking the leftover walnut bits from the cutting board before the fudge goes back in the freezer.

Storage Tips

Store the fudge in a freezer safe container as these squares melt quickly on the counter. Fudge will keep for up to two weeks frozen and at least one week in the fridge if you prefer a softer texture. Layer the squares with parchment between to keep them from sticking together.

Ingredient Substitutions

You can swap pecans or hazelnuts for walnuts if you like a different crunch. Honey works instead of maple syrup if you do not need this to be fully vegan. Add a sprinkle of mini chocolate chips between the walnut layers for extra decadence.

Serving Suggestions

Serve straight from the freezer on a hot day when you need a sweet cool snack. Cut into smaller squares for a party candy tray or bundle with parchment for edible gifting. Try finishing each piece with a dash of cinnamon or espresso powder for an adult version.

Cultural and Historical Context

Tahini fudge grew in popularity in recent years as home cooks rediscovered traditional Middle Eastern halva a confection based on nut butters and sugar. Because there is no dairy this recipe works well for guests with dietary needs. Its salty nutty flavor profile fits perfectly with modern no bake dessert trends.

Seasonal Adaptations

Add dried cranberries or cherries in winter for a festive touch. Mix in toasted coconut for a summery variation. Try pistachios instead of walnuts in the spring for color and flavor variety.

Friends who try this fudge are always surprised it is so easy. Several have started bringing it as their go to treat for potlucks and family get togethers. Kids love helping with the walnut topping and dividing the squares evenly.

Common Recipe Questions

→ Why use tahini in fudge?

Tahini lends a creamy consistency, subtle sesame flavor, and richness that pairs well with both sweet and salty ingredients in fudge.

→ Can other nuts be used instead of walnuts?

Yes, pecans or almonds work nicely, adding their unique crunch and flavor to this treat.

→ How should this fudge be stored?

Store in an airtight container in the freezer to maintain firmness, or in the fridge for a softer texture.

→ Can I substitute the maple syrup?

Honey or agave syrup are good alternatives, but may change the overall taste of the fudge.

→ Will the fudge melt if left out?

Yes, this fudge softens quickly at room temperature, so keep it chilled until ready to eat.

→ Is this treat vegan-friendly?

Yes, all ingredients are plant-based, making it suitable for a vegan diet.