5 Ingredient No-Bake Tahini Coconut Fudge (vegan)

These no-bake dessert cups are made from simple ingredients and rich flavors of coconut, tahini, and maple syrup. They work perfectly for a mid-day snack, a protein snack after a workout, or an easy and healthy vegan dessert. They are gluten-free, dairy-free, low carb, and keto-friendly! 

Spotlight on These No-Bake Tahini Coconut Fudge Cups

Easy: This recipe is one of the easiest things you will ever make. Using only pantry staples, you probably won’t have to make a run for the grocery store. There’s just something so simple and satisfying about a no-bake easy treat.

Real ingredients: Only the best wholesome ingredients are used in this real fudge recipe.  As a sweet lover, it is important to me only to make healthy desserts to curb my love for dessert.

Decadent: One small cup of this Tahini fudge is rich. The good news is one serving will satisfy your sweet tooth in no time. The best part is that they only have a hint of maple syrup and low sugar. This makes them the perfect treat!

Flavor: Whether you are a tahini lover or not, the combination of tahini, maple syrup, chocolate, and coconut just works well. I guarantee you will fall in love with the unique flavor of this healthy tahini fudge recipe.

Texture: These little vegan fudge cups have the ideal texture. Once you put the wet mixture into the freezer, they will firm up while staying creamy. One bite and you’ll know exactly what I am talking about.

Freezer friendly: I love to make this on a Sunday as part of my meal prep routine and then store them in the freezer for an easy, satisfying, grab-and-go treat all week long.

Frequently Asked Questions

What is Tahini? This savory Middle Eastern condiment is a staple now across the world and for good reason. It is a paste made from ground sesame seeds and has a nutty flavor.

It’s a traditional Mediterranean sauce that’s naturally gluten-free and vegan and it’s actually easy to make. It’s got the perfect texture and flavor for dressings, fudge, dips like hummus, and many other dishes.

Can you store them in the fridge instead of the freezer? I do not recommend it. 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. 

I don’t have tahini. Can I replace it with something else? 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.

Can I skip freezing them and eat them immediately? No. Unfortunately, they are liquid and need to turn into a solid before consuming. It’s hard to wait an hour but I promise it will be worth it. 

The Ingredients

Tahini: This earthy main ingredient is the base. Any brand of tahini will work from any local grocery store, however, I always recommend a high-quality variety. I like to purchase mine from Trader Joe’s or Whole Foods. Make sure to give it a good stir before using it since the oil likes to separate. 

Melted coconut oil: Make sure to purchase cold-pressed, unrefined, virgin coconut oil. That means it retains its natural coconut taste, has no additives, as well as keeps its nutrients compared to the refined version.

Pure maple syrup: It’s essential to know the difference between highly processed, sugar-filled, imitation pancake syrup and real maple syrup. There’s definitely a price difference but it is worth it, especially for your health.   

Unsweetened coconut: I recommend using finely shredded coconut. And, make sure not to use the sweetened variety. Coconut is the fun and interesting ingredient that I absolutely love in this recipe. I don’t recommend skipping it.

Sea Salt: This ingredient is optional, however, I think a little salt adds a great dimension to this vegan fudge recipe. Who doesn’t love a little sweet and salty dessert? You can use whichever salt you have on hand. Flake salt would work well and so would Himalayan salt. 

Chocolate chips: These can be optional if you do not like chocolate however I HIGHLY recommend them! It adds a wonderful dimension to the dessert cups. I like to use dairy-free chocolate chips. You can use milk or dark chocolate, whatever floats your boat. 

The Instructions

Step one: Start by slowly heating the coconut oil in the microwave. I usually microwave it for about 12 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. 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.

Press in 3-4 chocolate chips upside down into each of the tops. 

Step five: 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. Place the leftovers in an airtight container and in the freezer. They will last about 2 months in the freezer. Enjoy!  

Tips + 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 You Will Love

Strawberry Coconut Cream Stuffed Dates Dipped in Chocolate

Easy No-Bake Vegan Cashew Protein Bites

No-Bake Vegan Peaches and Cream Layered Dessert Cups

Healthy No-Bake Blueberry Cream Bites

Enjoy!

XOXO

Michelle