5-Ingredient No-Bake Tahini Coconut Fudge (vegan)
These 5-Ingredient No-Bake Tahini Coconut Fudge Cups are rich, creamy, and made with simple, wholesome ingredients. This easy vegan dessert is perfect for a healthy snack or quick sweet treat, and they’re naturally gluten-free, dairy-free, low-carb, and keto-friendly.
I almost always want something sweet after lunch or dinner. That’s why I love keeping simple homemade treats tucked away in my fridge or freezer, and these tahini coconut fudge cups are one of my favorites to have on hand.
They come together in minutes, store beautifully, and make the busiest days feel a little more special. If you love easy no-bake treats like this, you’ll also enjoy these High-Protein Cake Batter Stuffed Dates.
Spotlight on These No-Bake Tahini Coconut Fudge Cups
- Easy: This no-bake tahini coconut fudge is one of the easiest treats you will ever make. It uses simple pantry staples, so there is a good chance you already have everything you need.
- Real ingredients: These vegan fudge cups are made with wholesome, real-food ingredients. As someone who loves dessert, it is important to me to create healthier sweets that actually nourish.
- Decadent: One small cup goes a long way. This tahini fudge is rich, creamy, and naturally satisfying with just a hint of maple syrup. It is the perfect low-sugar dessert when you want something sweet.
- Flavor: Even if you are not usually a tahini fan, this flavor combo might surprise you. Tahini, coconut, maple syrup, and chocolate blend into a unique, cozy flavor that keeps you coming back for more.
- Texture: These vegan fudge cups firm up beautifully in the freezer while staying soft and creamy inside. They melt in your mouth in the best way and truly feel like a classic fudge treat.
- Freezer friendly: This is one of my favorite meal prep desserts. Make a batch, pop them in the freezer, and you will have a healthy grab-and-go treat ready whenever a sweet craving hits.
Frequently Asked Questions
It is a paste made from ground sesame seeds and has a nutty flavor. You can purchase it from any grocery store.
I don’t think it’s a good idea. They melt so fast, so keeping them as cold as possible is best. They are easy to bite into straight from the fridge, I promise.
No. The base and main ingredient of this recipe is tahini. If you do not like this ingredient or do not have it on hand, I suggest making something different such as these 5-Ingredient Peanut Butter Cookie Poppers.
Yes! This fudge is naturally gluten-free and 100% vegan when made with dairy-free chocolate chips.
The Ingredients
Tahini: This earthy, creamy ingredient is the base of these fudge cups. Any tahini will work, but a high-quality brand gives the best flavor and texture. Be sure to stir well before using, as the oil naturally separates.
Melted coconut oil: Use cold-pressed, unrefined virgin coconut oil for the best results. This keeps the natural coconut flavor and preserves the nutrients without additives.
Pure maple syrup: Real maple syrup is key. Skip imitation syrups and choose pure maple syrup for natural sweetness and better flavor.
Unsweetened shredded coconut: Finely shredded, unsweetened coconut works best. This ingredient adds texture and a subtle sweetness that makes these fudge cups extra special.
Sea salt: Optional, but highly recommended. A small pinch enhances the sweetness and creates that perfect sweet-and-salty balance.
Chocolate chips: Also optional, but they truly elevate the recipe. Use dairy-free chocolate chips in milk or dark chocolate for a rich, satisfying finish.
The Instructions
Step one: Start by slowly heating the coconut oil in the microwave. I usually microwave it on defrost for about 30 seconds and give it a good stir. Allow it to cool for a few minutes. It does not need to necessarily come to room temperature; it just cannot be hot.
Step two: Place the mini cupcake liners into a tray. You can use reusable silicone liners or disposable paper liners. Set the tray aside.
Step three: Place all of the ingredients into a medium bowl, except the chocolate chips. This includes tahini, coconut, maple syrup, and coconut oil. With a spatula, mix everything until it becomes a smooth, creamy batter.
Step four: Pour the batter into each liner about 7/8 of the way up.
Step five: Press 3-4 chocolate chips upside down into each of the tops. (Sprinkle with optional sea salt.)
Step six: Place the tray into the freezer for at least 1 hour. Make sure the tray is level so that the cups freeze evenly.
When you are ready to eat them, pull them out of the freezer and enjoy them immediately.
Storage
Place the leftovers in an airtight container and in the freezer. They will last about 2 months in the freezer. Enjoy!
Tips and Modifications
Make sure to only store these tahini cups in the freezer. They will melt if left out on the counter.
Salt and chocolate chips are optional but highly recommended. Feel free to add your favorite topping instead.
This makes a great meal prep recipe for a sweet treat all week long.
More No-Bake Vegan Recipes
Strawberry Coconut Cream Stuffed Dates
Peaches and Cream Layered Dessert Cups
5-Ingredient No-Bake Tahini Fudge Cups (vegan)
Equipment
- 1 small bowl to heat the coconut oil in
- 1 medium bowl to make the mixture in
- 14 mini cupcake liners
- mini cupcake tin
Ingredients
- 1 cup runny tahini
- 2 tablespoons unsweetened, shredded coconut *The finer, the better
- 2 tablespoons pure maple syrup
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup dairy-free chocolate chips *I like Lily's or Lakanto
- a pinch of sea salt
Instructions
- Start by slowly heating the coconut oil in the microwave. I usually microwave it on defrost in 30-second increments and then give it a good stir. Allow it to cool for a few minutes. It does not need to necessarily come to room temperature; it just cannot be hot.
- Place the mini cupcake liners into a tray. You can use reusable silicone liners or disposable paper liners. Set the tray aside.
- Place all of the ingredients into a medium bowl, except the chocolate chips. This includes tahini, coconut, maple syrup, and coconut oil. With a spatula, mix everything until it becomes a smooth, creamy batter.
- Pour the batter into each liner about 7/8 of the way up.
- Press 3-4 chocolate chips upside down into each of the tops. (Optionally sprinkle with sea salt.)
- Place the tray into the freezer for at least 1 hour. Make sure the tray is level so that the cups freeze evenly.
- When you are ready to eat them, pull them out of the freezer and enjoy them immediately.
