Tess's Famous Freezer Fudge
We Love Freezer Fudge!
Have you heard of freezer fudge? This low-maintenance, high-protein treat calls for only a few ingredients, one bowl and less than 15 minutes of prep. Of all the freezer fudge varieties, we’re partial to tahini chocolate chunk. You’ll want these low-carb, nutritious bites in your freezer at all times. Mix tahini, coconut oil and maple syrup. Fold in chocolate. Pour into a baking dish. Top with flakey sea salt. Freeze solid and voila!
Made of ground sesame seeds, tahini adds a creamy, somewhat savory flavor profile to desserts, and offers healthy fats, plant-based protein, and science-backed health benefits. One tablespoon of tahini packs close to 3 grams of protein, 1.5 grams of fiber, 65 mg of calcium and 1.5 mg of iron. Plus, it’s a seed butter rather than a nut butter, making it ideal for those with nut allergies or those of us looking to add variety to a nut heavy diet.
We prefer Artisana’s raw tahini butter—made with no added oils, sugar or salt. With un-roasted sesame seeds, the taste of raw tahini allows the pure flavor of sesame to shine through, and preserves the health benefits of these magic seeds. Chock full of antioxidants, sesame seeds protect cells from free-radical damage and prevent cardiovascular disease. Anti-inflammatory sesamin and sesamolin, can help fight inflammation. The nutrient composition of tahini also supports skin health. All those good fats boost the absorption of fat-soluble vitamins like vitamin A and vitamin E, both of which are important for preventing signs of aging. Plus, tahini contains zinc, a building block of collagen.
Ready to whip these up? Here’s the “recipe”. If you have the ability to make it last ; ), we recommend doubling the recipe to fill a 9x9 inch baking dish.
Salted Tahini Chocolate Chunk Freezer Fudge
1 cup tahini
1/4 cup melted coconut oil
2 tablespoons pure maple syrup
1/2 tablespoon good-quality vanilla extract (optional)
1/4 teaspoon salt
1/3 cup dark chocolate chips (we prefer the high-quality ingredients and shape of Hu chocolate)
Flakey sea salt
In a bowl, mix together the tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in 1/4 cup chocolate chips. Pour the fudge into a parchment lined 8x4 inch loaf pan. Freeze 10-15 minutes. Sprinkle with sea salt. Freeze until firm about 30 minutes. Cut into squares. Store fudge in the freezer for up to 3 months.
