A non-chocolate treat? How am I?? Hehe… well this Vanilla Tahini Fudge is a delicious reason to set that chocolate aside. I love the toasty tahini flavor, the familiar vanilla, and the creamy coconut. With a handful of ingredients, these freeze fudge bars are an easy treat, snack or fat bomb to keep stashed away for … well, any reason!
So let me tell you about these special keto vanilla fat bombs!
About the Ingredients:
Tahini: A good source of methionine which aids in liver detox, vitamin E and a few of the B’s too! THIS ONE is non-gmo, organic and affordable!
Coconut Cream: Is a great dairy free alternative to baking and cooking. Use it like you would heavy cream! You can buy coconut cream like THIS ONE or buy full fat, unsweetened coconut milk, and put it in the fridge for the cream to separate to the top, like THIS ONE.
Coconut Oil: Other than being a great saturated fat, great for cooking, frying and baking… Coconut fat is rich in MCT’s (medium chain triglycerides) which help your body stay in ketosis!
Stevia Glycerite: This type of stevia is my favorite. It’s not as strong or bitter as the dropper variation. It’s sweet and mild. I really like it, you use a little more than the dropper kind, so if you’re using regular liquid stevia you will need to use much less. Perhaps 10-20 drops. This stevia is so mild I measure it in teaspoons. It is becoming my favorite keto sweetener. I use THIS ONE.
Vanilla Bean: Using vanilla extract is A-ok too! I just prefer the rich flavor of vanilla bean scrapings. I slit the bean with a paring knife, unfold the sides open and use the knife to scrape out the sticky, black insides. 2 beans will only yield about 1/2 a tsp but that is enough!! This stuff is GOLD. But expensive, see HERE. So if you go the extract route, I like THIS ONE.
I use a silicone mold to make these keto vanilla fat bombs, like THIS ONE.
Gently Heat. Mix. Mold. Freeze. Done.
Vanilla Tahini Keto Fudge
Raw, easy, 5 ingredient keto fudge, that’s not chocolate! Keto Vanilla Fat Bombs like no other!
- Prep Time: 5
- Total Time: 5
- Yield: 6
Ingredients
- 1/2 cup coconut oil
- 1/4 cup coconut cream
- 1/4 cup tahini
- 2 teaspoon vanilla extract, or 2 bean scrapings
- pinch of pink Himalayan salt
- 1/2 – 1 teaspoon stevia glycerite
Instructions
- In a small sauce combine the coconut oil, coconut cream and tahini.
- Heat over low heat, stirring until well combined.
- Remove from the heat.
- Whisk in the vanilla, salt and stevia and continue to whisk until the mix cools a bit.
- Divide the mixture between 6 silicone molds, or pour into a small loaf pan lined with parchment paper.
- Freeze for 1 hour or until completely firm.
- If using a silicone mold, pop them out of the molds and store in a tupperware in the fridge.
- If using a loaf pan, lift up by parchment paper and cut into 6 squares. Store in tupperware in the fridge.
Nutrition
- Serving Size: 6
- Calories: 237
- Fat: 25
- Carbohydrates: 2.5
- Fiber: .9
- Protein: 1.8
These look delicious! Thank you for making somethIng sweet with stevia rather than swerve.
Yup! I prefer Stevia Glycerate too… but I find a lot of folks dont like stevia… although I do think this kind is really good and doesn’t taste like the other stevia.
1ST ATTEMPT A FAIL. i MISSED THE NOTE REGARDING THE sTEVIA gLYCERATE BEING MILD AND JUST MEASURED OUT 1 TSP OF REGULAR. sTEVIA IS NOT REALLY MY TASTE IN GENERAL BUT IS THE ONLY SWEETENER i AM ALLOWED IN MY DIET AT THE MOMENT. aLSO, i SUSPECT MY TAHINI WAS OLD AS THERE WAS A BITTER FLAVOUR.
i WILL 100% TRY AGAIN! tHE TEXTURE WAS FANTASTIC.
I wAS CONSIDERING USING A CASHEW BUTTER IN THE MEANTIME UNTIL I CAN GET MY HANDS ON SOME FRESH TAHINI. tHOUGHTS?
(kEYBOARD STUCK IN ALL CAPS… i BLAME THE TODDLER)
oh man! that’s nuts! Yes, cashew butter should work great! lol todddlers!
Super curious to try this…my imagination is having a hard time predicting the flavor!! So curious! Tahini and coconut together sound lovely!
It tastes like HALVA! So yum!
I could definitely use some of this! Looks so decadent and delicious.
Interesting flavor combinations! Can’t wait to try – sounds delicious!
YUM YUM YUM!!! I love tahini. And I bet I’m going to LOVE this fudge.
I never thought of using tahini in fudge! Genius!
Wow, these look awesome & so easy to make!
this is totally GENIUS!! AND ALL CAPS ARE REQUIRED TO YELL IT OUT! I HAVE ALREADY MADE THIS 3 TIMES, AND I EVEN DRANK IT 2 OTHER TIMES, AS A FAT TEA. OMG –
★★★★★
Hahaha love that! I totally put it in coffeee too!!!
Really love THEse! I used monk fruit instead of stevia. Thank you FOr this recipe!!
★★★★★
Thank you Laura!!
This was my first “fat Bomb” recipe, and it is fantastic! My tahini was expired, so I subbed cashew butter and it was so good! Thank you!
★★★★★
Awesome Lindsay!!!
Hi there,
Can I use coconut nectar as my sweetener instead? If so, how much should I use?
Thx
Sure! I would say 2-3 tbsp
The texture of these fat bombs is absolutely spectacular! So creamy and rich….love them!
★★★★★
Yeah! so yummy 🙂 Thank you!