This recipe for Tahini Date Fudge is chewy and delicious. It’s vegan, gluten free, nut free, has no added oil and is naturally sweeter with dates 😉 Just throw everything in the blender, roll and you’ll have this ready to go in 10 minutes.
If you know me, or spend a few minutes looking through my recipes, then you’ll know I love snacks! There is nothing I like better than having a fridge full of ready to go healthier vegan snacks. I love this no bake tahini date fudge because it is quick and easy to make and most importantly, completely delicious. It keeps well in the fridge or freezer and with the added ginger it has an amazing spicy warmth that is irresistible.
How to make vegan tahini date fudge
Weigh or measure out all the ingredients.
Remove the pits from the dates and roughly chop. A good tip is to count the pits to ensure none accidentally get added in with the ingredients.
Using a food processor blend the dates, oats, vanilla, spices and salt (not pictured and optional, but really adds to the flavour).
Once all the ingredients are blended, and stick together when pressed, add the tahini and blend until just mixed.
Now that everything is blended together nicely, form into a log. Using baking paper to help, roll in the lightly toasted sesame seeds until fully coated. Roll up in the baking paper and refrigerate until you’re ready to slice and eat.
Alternatively, roll into balls or press into a pan and cut into pieces!
To store, refrigerate in an airtight container. Or for longer storage, freeze in an airtight container.
How to toast sesame seeds
To toast sesame seeds, spread onto a baking tray and bake in a preheated oven at 160°C/320°F for 8-10 minutes, or until just starting to colour, they will continue to darken once removed from the oven.
What is tahini?
Tahini is simply a paste made from ground up sesame seeds. It is a common ingredient in Mediterranean and Middle Eastern cooking found in a variety of dishes ranging from hummus to halva! Tahini has become increasingly popular in all styles of cooking, it is packed with vitamins, healthy fats and protein and delicious added to salad dressings and all manner of sweets.
What is the difference between hulled and unhulled tahini?
Hulled tahini is made from sesame seeds that have the outer shell removed. It is creamier and has a milder taste than unhulled tahini. Unhulled tahini is made from the whole sesame seed, it is darker in colour and is more bitter than hulled tahini. I prefer using hulled tahini for the milder flavour. Whichever you choose, due to the healthy fat content, it is best to store your tahini in the fridge.
Alternatives
Made with sesame seeds this is a delicious, nut free vegan fudge, but if you are allergic to sesame or just straight up don’t care for tahini then my recommendation is to use almond butter and roll in almond meal. Almond butter is approximately the same consistency as tahini and should work well. Admittedly, I haven’t tried it with almond butter and if you do, please leave a comment in the comments section to let me and other readers know how it worked out for you!
Made this Tahini Date Fudge and looking for more snacks?
Give these a try, both recipes are deliciously healthy, come together quickly and keep well in the fridge:
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If you have any comments or questions on how to make this, please leave a comment in the comments section below!
If you made these and share on Instagram, I would love to see them, please tag me @sweeterwithdates and #sweeterwithdates
tahini date fudge
Equipment
- Food Processor
Ingredients
- 180 g Medjool dates (1 cup or 12 Medjool dates)
- 25 g traditional rolled oats (1/4 cup)
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp salt (optional or to taste)
- 80 g hulled tahini (1/4 cup)
- 2 tbsp toasted sesame seeds
Instructions
- Remove pits from the dates, roughly chop them and add to the bowl of a blender.
- Along with the dates, add the rolled oats, ground ginger, cinnamon and optional salt
- Blend together until the mixture is broken down and holds together when pressed.
- Add tahini to the blended mix and continue to blend until just mixed.
- Remove from the blender and form into a log.
- Using baking paper to help, roll the log in toasted sesame seeds until well coated.
- Finally wrap in the baking paper and refrigerate until ready to slice.
- Using a sharp knife, cut into approximately 1cm thick pieces and enjoy!
- Store in an airtight container in the refrigerator or for longer storage in an airtight container in the freezer.
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