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This Tahini Coconut Vanilla Fudge Is the Easiest No-Bake, Keto-Friendly Dessert

Fudge can be just as delicious without the cocoa.

Ah, fudge. The thought of the chewy treat might bring you back to childhood days at the beach, or treasured trips to a local candy store. But it's easier than you might think to make your own fudge at home, and this tahini coconut vanilla fudge recipe is proof.

And if the coconut and vanilla flavors aren't enough to draw you into this recipe, there's another major draw. The no-bake dessert is keto-compliant, as long as you bake it with sugar-free maple-flavored syrup rather than traditional maple syrup. With the natural flavors from the vanilla and coconut, you won't even miss the added sugar. (Plus, you'll have your friends begging for a second piece, whether they're on the keto diet or not.)

In addition to the natural flavors, this fudge features coconut butter and coconut oil. Yes, the ingredients increase the coconut goodness of the dessert, but they also provide a healthy dose of fats, which is great if you're following the high-fat keto diet. Yes, this fudge is a treat, but the fats will also help you feel full and satisfied.

The best part of this recipe is that you don't even have to fire up the oven. Just mix the ingredients together, pour them into a loaf pan, and refrigerate the mixture. Before you know it, you'll have a decadent tray of fudge, just waiting to be eaten.

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Makes 18 servings

Ingredients

½ cup (128 g) tahini (I used Artisana Organics)
½ cup (128 g) coconut butter (I used Artisana Organics)
2 Tbsp coconut oil, melted
3 Tbsp sugar-free maple-flavored syrup (I used Lakanto)
2 tsp vanilla extract
¼ tsp fine sea salt
2 Tbsp unsweetened shredded coconut, toasted

How to Make It

  1. Line an 8-by-4-inch loaf pan with parchment (or have ready a silicone candy mold). In a large bowl, combine tahini, coconut butter, coconut oil, maple syrup, vanilla, and salt; stir until well combined. Spread evenly in the loaf pan.
  2. Sprinkle with toasted coconut, pressing down lightly. Refrigerate until firm, at least 2 hours.
  3. Let stand at room temperature for 5 minutes before cutting into pieces. Keep leftovers covered in the fridge, or freeze.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more