Print
Two squares of Sriracha tahini fudge stacked on top of each other

Sriracha Tahini Fudge

Smooth deep dark chocolate taste with a spicy finish. This light and airy tahini fudge is for true fudge lovers only.
Course Dessert
Cuisine American
Keyword Vegan Fudge
Prep Time 5 minutes
Cook Time 1 minute
chilling time 3 hours
Total Time 6 minutes
Servings 10 servings (9x9 pan)
Calories 238 kcal
Author Sophia DeSantis

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Melt cacao paste by using 30 second increments in the microwave or melting it in a double boiler. Use 1 cup of the melted version and add to a high speed blender or food processor.
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

Nutrition Facts
Sriracha Tahini Fudge
Amount Per Serving
Calories 238 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 23mg 1%
Potassium 305mg 9%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 24g
Protein 4g 8%
Vitamin A 1.2%
Vitamin C 1%
Calcium 4%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.