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.
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Vanilla Tahini Keto Fudge
- Prep Time: 5
- Total Time: 5
- Yield: 6 1x
- Category: dessert
- Method: no cook
- Cuisine: keto
Description
Raw, easy, 5 ingredient keto fudge, that’s not chocolate! Keto Vanilla Fat Bombs like no other!
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
- 1/4 – 1/2 teaspoon stevia glycerite, to taste
Instructions
- In a small sauce combine the coconut oil, coconut cream and tahini.
- Stir continuously over very low heat until just combined.
- Remove from the heat and whisk in the vanilla, salt, and stevia and continue to whisk until the mix cools a bit and is creamy.
- 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: 1 fat bomb
- Calories: 237
- Fat: 25g
- Carbohydrates: 2.5g
- Fiber: .9g
- Protein: 1.8g
Keywords: keto vanilla fat bombs
Michelle says
These look delicious! Thank you for making somethIng sweet with stevia rather than swerve.
Cristina says
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.
qUINN says
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)
Cristina says
oh man! that’s nuts! Yes, cashew butter should work great! lol todddlers!
Tessa Simpson says
Super curious to try this…my imagination is having a hard time predicting the flavor!! So curious! Tahini and coconut together sound lovely!
Cristina says
It tastes like HALVA! So yum!
Jean says
I could definitely use some of this! Looks so decadent and delicious.
tina says
Interesting flavor combinations! Can’t wait to try – sounds delicious!
Katja says
YUM YUM YUM!!! I love tahini. And I bet I’m going to LOVE this fudge.
Melissa @Real nutritious living says
I never thought of using tahini in fudge! Genius!
STACEY CRAWFORD says
Wow, these look awesome & so easy to make!
Maria Kraemer says
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 –
★★★★★
Cristina says
Hahaha love that! I totally put it in coffeee too!!!
Laura Brewer says
Really love THEse! I used monk fruit instead of stevia. Thank you FOr this recipe!!
★★★★★
Cristina says
Thank you Laura!!
Lindsay says
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!
★★★★★
Cristina says
Awesome Lindsay!!!
Kaneez says
Hi there,
Can I use coconut nectar as my sweetener instead? If so, how much should I use?
Thx
Cristina says
Sure! I would say 2-3 tbsp
Laura says
The texture of these fat bombs is absolutely spectacular! So creamy and rich….love them!
★★★★★
Cristina says
Yeah! so yummy 🙂 Thank you!
Liz says
If using molds, what is the serving size? The molds I have found full about .65 of an oz.
Cristina says
I don’t know. MAth is not my best subject. But what you can do is enter the ingredients is multiply the macros listed here by 6 (the number or servings I have here) that will give you the macros for the entire recipe. sO when you make them with your molds divide those totals by how many it makes for example 12, and then you know the macros per .65 oz serving.
Melissa says
Mine was originally creamy when I first mixed it but then it turned clumpy and the oils separated. Any idea where I screwed up? It wasn’t cool when it seperated.
Cristina says
the mix might have overheated. It just needs to warm to soften the fats enough to mix.
Melissa says
Thanks for taking the time to respond to me Cristina! I will try again ?
Melia says
Can I substitute heavy cream for the coconut cream?
Cristina says
I think so, I dont use it, so I’m not 100% sure.
Tammy R says
The first time I made these, the mixture separated as it cooled. I read in the comments that it was due to heating it too much. I didn’t want to throw away my ingredients, so I reheated it again over low heat just for them to somewhat mix again. (The coconut oil kind of stayed separate. Nonetheless, I poured it into my silicone mold, waited ?, and they still tasted delicious. The second time I used a burner that was cooling down from a kettle for tea. The ingredients melted very slowly, the coconut oil taking the longest, but patience paid off. They were so creamy. I’m elated to find a fat bomb that isn’t chocolate. Thank you! (Oh, I used 1/3 teaspoon of stevia glycerite the first time and reduced it to 1/4 teaspoon to lesson the aftertaste. Much better!)
★★★★★
Cristina says
Awesome! Thanks Tammy!
Carol says
Made these fat bombs for the first time today and they will be a go-to dessert from now on! Melted the coconut oil, coconut cream, and tahini on my stove’s lowest setting and like Tammy said, the patience pays off. I didn’t add enough sweetener this time, but a drop of honey on each piece does the trick for me. Thanks again Cristina!
★★★★★
Cristina says
Yeayyyy!!!!
Mel says
Hi!
Love your site. You are so brave and amazzzzing:)
My mixture of the three fats curdled up when warming….anything I can do to salvage it?!
The tahini was straight out of fridge maybe that’s why?
Thanks much
Cristina says
they got too hot, you’re just heating gently to soften, they don’t need to get hot
Maggi says
I made this two times. First time as soon as i put the stevia in, the ingredients separated. I read the ingredients and it mentioned heating too much. So I started over and literally did not have to use any heat. The ingredients were room temp and mixed together nice and it was super creamy. Then again, I added more vanilla beans and immediately the ingredients separated. What am I doing wrong?? These ingredients are too expensive for this not to work, but it looks so yummy. I’m disappointed.
Cristina says
just keep blending until it comes back together, you can even use a food processor or whisk