Chocolate Tahini Fudge


This simple, no bake recipe makes the perfect Valentine's Day treat! The use of raw cacao and dates, which are both a rich source of magnesium,  make this recipe healthy for the heart too, as magnesium works to regulate blood pressure and support a normal heartbeat.  Although this recipe is NOT low carb or  ketogenic you can absolutely omit the dates to make it fit a ketogenic diet. Both ways this recipe is insanely delicious and SO satisfying! 


½ cup grass-fed butter

½ cup coconut oil

1/3 cup tahini

2 tbsp raw cacao

1/2 tbsp coconut flour

1 tbsp cacao butter, melted (optional) 

1 tsp vanilla

1 pinch sea salt

4 dates, pits removed


For this recipe I recommend starting with softening your dates as dried dates can be a little bit difficult to breakdown into a creamy consistency. Rather than run the dates under warm water,  I recommend placing them in your coconut oil while you melt the coconut oil either in the microwave for a few seconds or heat in a sauce pan over low heat. Once the coconut oil is melted and the dates are softened, add your grass-fed butter and cacao butter and incorporate until all oils are liquid and warmed. Once oils are completely melted, add them along with the dates and tahini to your food processor.  Process until mixed thoroughly and smooth consistency is achieved. Begin to add coconut flour slowly 1/2 tsp at a time until the fudge mixture begins to thicken up slightly. Depending on the size of dates used or type of coconut oil used you might not need any coconut flour at all.  Keep in mind you should be able to pour the mixture. You will also be freezing the mixture afterward so it does not need to be very thick as the butter and coconut oil will solidify in the freezer!  Once desired consistency is achieved pour liquid fudge batter into 6 inch glass or freezer safe container. Place dish or container into freezer. Allow to set in the freezer for 1 hour or overnight. Enjoy straight from the freezer as these will begin to soften at room temperature. Option to pour mixture into chocolate molds for the perfect shaped and sized chocolate treat!


Lindsay Reno