Tahini Maple Walnut Fudge (Print-Friendly Format)
No-bake fudge featuring creamy tahini, maple syrup, and crunchy walnuts. Sweet, nutty, and satisfyingly salty.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
240 ml tahini (well-stirred sesame paste)
02 -
60 ml coconut oil, melted (not hot)
03 -
60 ml pure maple syrup
04 -
7 ml vanilla extract
05 -
60 g walnuts, coarsely chopped (reserve a portion for topping)
→ Topping
06 -
1.25 ml flaked sea salt
07 -
Reserved chopped walnuts
# How to Make It:
01 -
Line a 7 x 18 cm loaf pan with parchment paper, ensuring the sides are covered for easy removal.
02 -
In a glass mixing bowl, thoroughly blend tahini, melted coconut oil, maple syrup, and vanilla extract until the mixture is smooth and fully integrated.
03 -
Fold in the chopped walnuts, reserving a handful for final garnish.
04 -
Using a small spatula, spread the mixture evenly into the prepared pan. Place pan in the freezer for 5 minutes to set.
05 -
Remove pan from freezer, scatter reserved walnuts and sprinkle flaked sea salt evenly over the surface. Return to freezer for an additional 30 minutes, until completely firm.
06 -
Remove firm fudge from freezer and lift from pan using parchment paper. Cut into 24 equal squares. Store in a sealed container in the freezer.
# Extra Tips:
01 -
This confection maintains its structure best when stored in the freezer; it softens rapidly at room temperature and is best served directly from frozen.
02 -
Fudge can be refrigerated for a softer texture, but should be consumed within two weeks for optimal quality.