Smooth deep dark chocolate taste with a spicy finish. This light and airy tahini fudge is for true fudge lovers only and you won't believe how easy it is to make!
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!
Sriracha Tahini Fudge
- 1 cup melted raw cacao paste *see note
- ½ cup Silk Vanilla Cashew Milk
- ½ cup tahini
- 15 Medjool dates
- 1-3 teaspoons Siracha depending on desired spice level *see note
- Add the rest of the ingredients to the blender or processor. Blend until smooth. It should be the consistency of peanut butter, thick and sticky.
- 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.
- If you don’t have cacao paste, you can also use an unsweetened baking bar. Break it up into small pieces to measure.
- You can also use a very dark chocolate bar but know that it will sweeten the fudge a bit so you will need to reduce the amount of dates or be okay with a sweeter result.
- To make this nut free, use a non nut based milk. Add as much Sriracha as you want heat. 1 teaspoon will make it mild, 2 medium and 3 spicy. You can also cut it out altogether.
- Also, if you want this 100% free of refined sugar, check the ingredients on the sriracha you buy.
- The original brand is made with a small amount of sugar, but I have seen some with cane juice in health food stores for people that absolutely can't have refined sugar. However I promise the sugar police won't hunt you down if you simply choose not to worry about it.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
This conversation is sponsored by Silk. The opinions and text are all mine.
Does this recipe have spice to it?
Hi Brighton! The sriracha is a spicy sauce so yes it has a little kick to it. You can adjust how much to add if you prefer it to not be very spicy.
Having this with Creamy Coconut Nadamoo?????? that'd be a pErfect dessert
That sounds amazing!! I need to try!!
Greg @ Full of Beans
When I saw this on Instagram I popped right over here to check it out. Wow! We have to try this!
But, at the risk of being "one of those" commenters, what would you think about using Kahdrawy dates instead of medjool? They're a lot less pricey, I actually think they are sweeter - plus I buy them by the case. ?
What do you think, one to one swap be ok?
Thanks so much Greg!! You'll love it! It can totally be made without spice too but if you like an extra kick it's amazing. Comes out in the finish. So crazy!! You can totally use another date, as long as it's soft as well and I believe Kahdrawy are. I've never tried them before, medjool are what is stocked at my grocery store. The only thing would be to compare size. If they are smaller you may need more. Medjool are pretty large. But as long as they are sweet you should be good to go!! And I don't mind it at all. A date swap is an easy one! Let me know if you try it!!
Greg @ Full of Beans
Awesome! The Kahdrawys are very soft and quite sweet, but you are right, they are a little smaller than the Medjools. Im definitely trying this and I'll just pop in a few extra dates. I like a little heat, so the hot sauce is staying! 🙂
Printing this one out right now!
Awesome!! Can't wait for you to try it!!
I think I'm falling in love with those yummy fudge ♥o♥ they must taste so damn good! ;D
It's delicious! Thanks so much! Love away!
These look and sound so good! The fudge looks so creamy.
Thank you so much Ginny!! It's super creamy! You get the spicy kick right at the end. So good!
I love silk and this looks incredible! Has anyone tried substituting carob for the chocolate? If yes how? I might have to experiment! Thank you for sharing this recipe with us!
Thanks so much Sienna! Carob has quite a different taste than chocolate, especially the cacao I use. Cacao is a much more deep dark flavor while carob is a sweeter light flavor. You can definitely try it out, not sure how well it would pair with sriracha though. I'd start with subbing 1 to 1 and then try just a little bit of it with sriracha in case it doesn't pair well. That way you could still salvage the remaining fudge. Remember to check the notes on how to make it with powder since carob is powder. Let me know how it works!
Wow, this looks soooo good, Sophia!! 🙂 What a great combo!
Thanks Sina! I love the sweet and spicy of it!
Levan @ MyWifeMakes.com
DA FUDGE DA FUDGE DA FUDGE IT BLINDS MY EYES WITH AWESOMENESS!!! <3
Lol. Thanks Levan!