About This Triple-Layered Tahini Fudge Recipe

I’m always on the lookout for new and interesting fudge recipes, and this one is a real winner. It’s based on the classic tahini fudge recipe but with added layers of deliciousness, creating a flavorful and rich treat that’s perfect for any occasion.

Honestly, I can’t get enough of tahini. I mean, it tastes delicious, and there are so many health benefits of sesame seeds such as calcium as well as phosphorus that help keep your bones strong.
This triple-layered tahini fudge is a no-bake treat perfect for those days when you want something sweet but don’t want to turn on the oven.

The first layer is made with cashews, sesame seeds, coconut butter, and tahini. For the second layer, I add soft dates and mesquite powder for a sweet, nutty, dark caramel flavor. For the third layer, just add cocoa powder. And for a decadent touch, all these layers of goodness are drizzled with some raw melted chocolate.

The best part about this fudge is that it can be made in advance and stored in the fridge for an easy treat that’s always on hand.

Whether you’re looking for a quick snack or a special dessert, this triple-layered tahini fudge will satisfy your sweet tooth and hunger pangs!

What You Need for This Triple-Layered Tahini Fudge Recipe

Ingredient Notes

• Cashews: Rich in vitamins, minerals, fiber, protein, and healthy fats. Despite their creamy and rich texture, cashews are slightly lower in fat than most other nuts.
• Coconut Butter: It has a creamy, silky texture and tastes lightly sweet and nutty.
• Tahini: Made from ground sesame seeds, tahini is a vegan, gluten-free paste commonly used in Middle Eastern and Mediterranean cuisines. It gives a lovely nutty flavor to the fudge.
• Sesame Seeds: They have a mild, sweet, and nutty flavor.
• Honey: As a sweetener, I have used raw honey.
• Dates: I like to use soft dates for this fudge that have a sweet caramel-honey-like flavor and a tender flesh.
• Mesquite Powder: It is made from ground tree-ripened seed pods of the Mesquite tree. Its subtle sweetness and low-glycemic index make it a popular replacement for sweeteners or flours in recipes.
• Cocoa Powder: I like to use cocoa powder made from 100% naturally unsweetened cocoa. It adds richness to the bars and bumps up the nutrients.

Ingredient Substitutions

• Cashews: They have a creamy consistency but can be replaced with peanuts too.
• Coconut Butter: It gives a slight coconut flavor, but you may also use peanut, almond, or cashew butter in this recipe.
• Honey: It can be replaced with maple syrup.
• Dates: They can be substituted with dried prunes, apricots, raisins, or figs.
• Cocoa Powder: I have used unsweetened cocoa powder, but it can be replaced with the normal sweet one too.

FAQs

Can I make this triple-layered tahini fudge vegan?

Yes. Just replace the honey with maple syrup, and you have a lovely treat that is not only vegan but also gluten-free and dairy-free.

How long will these tahini fudge bars keep?

You can store these bars in the refrigerator in an airtight container for 5 to 7 days.

Print Recipe

Triple Layered Tahini Fudge

Author: Ribana Hategan

Cooking Method: By Hand (no cooking)

Cuisine: American

Courses: Desserts, Snacks

Difficulty: Beginner Prep Time 20 min Rest Time 4 hour Total Time 4 hrs 20 mins

Description

This delicious, no-bake treat is easy to make and perfect for a quick sweet snack or dessert. Plus, it’s triple-layered with different ingredients and is sure to impress anyone who gets a bite!

Yield: 8-10 bars

Ingredients

Servings

• 300 g / 10.6 oz. / 2 cups cashews
• 120 g / 4.2 oz. / ½ cup melted coconut butter
• 100 g / 3.5 oz. / ½ cup tahini
• 140 g / 4.9 oz. / 1 cup sesame seeds
• 180 g / 6.3 oz. / ½ cup honey
• melted dark chocolate, for drizzling (optional)

For the “caramel” layer:

• 6-7 soft dates, finely chopped
• 2 tablespoons mesquite powder

For the chocolate layer:

• 4 tablespoons unsweetened cocoa powder

How To Make Triple-Layered Tahini Fudge Step By Step

1. Add the cashews to a blender and pulse until you get fine flour.

   

2. Transfer the cashew flour into a bowl and mix it with the melted coconut butter and tahini.

   

3. Add the sesame seeds to a blender and pulse until it turns into fine flour. Add the sesame flour and honey to the cashew mix.

   

4. Combine everything by hand until you get a smooth, sticky mixture, and then divide it into three equal parts.

   

5. Press one part of the mix into a pan lined with baking paper.

   

6. Combine another part of the mixture with the finely chopped soft dates and the mesquite powder. Press this “caramel” mix onto the first layer.

   

7. Combine the remaining part of the mixture with the cocoa powder and press it onto the caramel layer.

   

8. Place the pan in the fridge until the mixture is firm. Depending on how thick or thin your tahini is, it could take up to 4 hours. Once firm, remove the fudge from the fridge and cut it into bars. For a finishing touch, drizzle some raw melted chocolate on top, and enjoy!

   

   

Note

• The yield may vary based on the dimensions you cut your bars.
• This fudge is best served chilled, so make sure to plan ahead and give it plenty of time to set up in the refrigerator. Once it’s firm, cut it into bars and enjoy!
• If your mix is too runny, add more cashew flour.
• I recommend using a small pan that will allow you to press the layers about 1 cm / ½ inch thick.