Salted Tahini & Pine Nut Fudge

Salted Tahini & Pine Nut Fudge

Freezer fudge is one of our favourite things to make. It's pretty much impossible to mess up and lasts for weeks in the freezer (if you've better self-control than us!). This tahini and pine nut version is a twist on traditional fudge flavours and is seriously one of the nicest combos we've ever had. Combine this with a little pinch of salt and this will be your new go-to!

Tahini is a great alternative when you need to make a recipe nut-free. It's full of unsaturated fats which reduces inflammation and is great for your heart health. The iron in tahini is also a big bonus for veggies and vegans. But make sure to use unhulled tahini, or sesame butter, as it's much more nutritious!



  • 100g dark chocolate (use 70-85%)
  • 4 TBSP coconut oil
  • 270g (1 cup) unhulled light tahini
  • 65g (¼ cup) almond or cashew butter (replace with more tahini for a nut-free recipe)
  • ½ tsp vanilla
  • 3 TBSP maple syrup
  • ½ tsp sea salt flakes
  • 50g pine nuts (roasted)
  • handful of cacao nibs (optional)



  • Break up the dark chocolate and add to a pot with the coconut oil.
  • Place the pot on a low heat and slowly melt the chocolate, stirring often.
  • Add the tahini, almond butter, maple and vanilla to a mixing bowl and combine.
  • Stir the chocolate and coconut oil into the tahini mixture and mix well.
  • Roughly chop the pine nuts and add to the mixture (save a handful for the top).
  • Then mix in the salt.
  • Pour into a container lined with baking paper — we used an 8x8 brownie tin but use whatever you have.
  • Sprinkle with some cacao nibs and pine nuts.
  • Cover with clingfilm and leave to set in the freezer for at least 2 hours. 
  • Cut into squares and store in an airtight container in the freezer.