Spicy. Hot sauce. Peppers. These are all trigger words for me. Triggers for my mouth to start salivating. You see, hot sauce and I have a relationship like no other. I feel naked without my layer of spice. In my world, there is nothing that can’t have spice. And this includes chocolate. Deep dark fudgy chocolate. So when Silk got in touch about creating something with their new cashew milk, I new what I had to do. I don’t always put spice in my chocolate, but when I do, I use sriracha…and I put it in tahini fudge.
If the thought of hot sauce in chocolate makes you want to gag a little, then you either a) need to think beyond tacos or b) let the rest of us have your share. This easy to make dessert is a hot sauce lovers dream. I’m not usually one to dive head first into a blender, but it may have happened here. Oh who am I kidding?! I’ll dive head first into pretty much anything filled with chocolate! The spice doesn’t come out until the finish. It’s almost like it’s playing a game of cat and mouse…you don’t quite catch it until the very end. I made this multiple times, with different levels of spice, and they were all amazing. My kids even liked this tahini fudge, but don’t use them as the norm, they were pretty much drowned in hot sauce while in the womb.
This vanilla cashew milk by Silk is the perfect addition to this tahini fudge. It has that creamy vanilla taste, so no need to add any more vanilla (less ingredients, yay!). I first tried this cashew milk at a natural food expo, and I immediately fell in love with it. It’s so smooth and creamy, it tastes so much like regular dairy milk. It worked perfectly in this fudge!
Now I know you just tried to lick your screen, but I’m sure that didn’t give you the satisfaction you were looking for. So just go ahead and make the actual recipe. Head on over to your nearest grocery store and pick up some of this amazing Silk Cashew Milk! You can even go online and grab yourself a coupon. I promise it’s so fast and easy to make this, you’ll probably take less time making it than eating the whole pan of this tahini fudge itself! What, you don’t eat entire pans of dessert? 😉
Don’t forget to let me know how fast it took you to devour it all. You can leave a comment here, find me on Facebook or tag me on Instagram at both @veggiesdontbite #veggiesdontbite so I don’t miss it! Instagram has been a bit of a scrooge lately and trying to decide what they want to show you, and I’ve been missing some of your tags. So don’t forget to tag me in your main comment, I’d hate for you all to think I ignore you (unless I’m eating this fudge, and then I’m ignoring everything)! But most of the time, I respond to each and every comment I see!
- 1 cup melted raw cacao paste *see note
- 1/2 cup Silk Vanilla Cashew Milk
- 1/2 cup tahini
- 15 Medjool dates
- 1-3 teaspoons Siracha depending on desired spice level *see note
- Line a square baking pan with parchment paper and scoop fudge into it. Smooth out with a spatula and place in the refrigerator for at least 3 hours to allow it to harden. Best results are seen over night.
- Once it has firmed up, remove the parchment with the fudge from the pan, it should lift out easily. Cut into small squares and serve. The fudge may soften a bit out of the refrigerator but should stay firm for some time.
This conversation is sponsored by Silk. The opinions and text are all mine.