A non-chocolate treat? Who 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!
Dairy Free and Nut Free Fat Bomb
Fat bombs became popular with the keto movement. No longer was eating a mouthful of fatty goodness frowned upon. After decades of playing the villain, humans once again embraced healthy, real food fats. If you’ve searched for keto fat bomb recipes or fudge recipes you will see a lot of dairy. I love this recipe because it’s dairy-free and nut-free. Coconuts are not botanical nuts nor are they tree nuts, they’re a drupe, more fruit, no matter what the FDA says, because #science. You’re doing to love this keto vanilla fat bomb that’s dairy and nut free!
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 organic tahini is non-gmo 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 or buy full fat, unsweetened coconut milk, and put it in the fridge for the cream to separate to the top, like this canned coconut milk.
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 the Now Foods brand stevia glycerite for this recipe.
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, these vanilla beans for example, or you can go the vanilla extract route.
Tips and Tricks for these Vanilla Fat Bombs
- Do not overheat the mix. This will cause some weird texture issues. You’re only heating to soften the fats so your ingredients mix seamlessly.
- Let it cool before freezing. You want to temper the mix.
- Store in an air tight container in the freezer.
Frequently Asked Questions
Yes, if you eat cheese you can do this. Same amount.
I would use 2 tablespoons and heat it with the fats to it melts.
Any nut or seed butter would work! Different flavor profiles, but same concept.
Step by Step Vanilla Tahini Keto Fudge
Start by combining the tahini, coconut oil and coconut. cream in a small sauce pan. Warm on low heat, stirring constantly until very creamy and fully incorporated. Take it off the heat and stir in the vanilla, stevia and salt.
Pour the mixture into your prepared mold. Freeze until firm and then un-mold. Cut into 6 squares and enjoy! Store in the freeze in tuppeware.
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Vanilla Tahini Keto Fudge
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 6 1x
- Category: dessert
- Method: no cook
- Cuisine: keto
- Diet: Gluten Free
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 them in Tupperware in the freezer.
- If using a loaf pan, lift up with parchment paper and cut into 6 squares. Store in Tupperware in the freezer.
Recipe Notes:
- Read tips and tricks and FAQs
Nutrition
- Serving Size: 1 fat bomb
- Calories: 237
- Fat: 25g
- Carbohydrates: 2.5g
- Fiber: .9g
- Protein: 1.8g
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.
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 ?
Cassie says
Yes I am going to put it thru the nutribullet like I do for cookies, do you think I should use 1/2 teaspoon too?
Cristina says
Great! No stevia is MUCH MUCH MUCH SWEETER than erythritol. I would do 3 tbsp.
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.
Laura says
The texture of these fat bombs is absolutely spectacular! So creamy and rich….love them!
Cristina says
Yeah! so yummy 🙂 Thank you!
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
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!!!
Laura Brewer says
Really love THEse! I used monk fruit instead of stevia. Thank you FOr this recipe!!
Cristina says
Thank you Laura!!
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!!!
STACEY CRAWFORD says
Wow, these look awesome & so easy to make!
Melissa @Real nutritious living says
I never thought of using tahini in fudge! Genius!
Katja says
YUM YUM YUM!!! I love tahini. And I bet I’m going to LOVE this fudge.
tina says
Interesting flavor combinations! Can’t wait to try – sounds delicious!
Jean says
I could definitely use some of this! Looks so decadent and delicious.
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!
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!
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.