Easy & quick vegan, paleo, dairy-free & refined sugar-free tahini fudge cups with raspberries (no-bake freezer fat bombs that are paleo & vegan)! Colorful raspberries & creamy tahini will make sure that all your sugar cravings are gone.

Tahini Obsession Continuous: Tahini Fudge Cups

If you have seen my latest recipe post about tahini “chocolate” pecan bars, then you might know that my latest tahini obsession. I have been buying too much tahini lately that it’s getting a little out of my hands. It’s addictive, and I don’t exaggerate.

Once you try this recipe, you might understand what I mean. Since I have been experimenting with tahini so much, then I’m going to share ANOTHER tahini recipe. AGAIN. I can’t help myself. Even though I hated tahini the first time I tried it, then now it’s my favorite thing. Happens. 😅

Special equipment? Maybe not?

In this recipe, I used these silicone muffin cups to get that cupcake shape. HOWEVER, you can make this tahini fudge without this particular form, and the taste will be the same. I can assure you that! All you need is a small cupcake form that is covered with cling wrap that you probably already have at home.

Tahini Fudge Cups with Raspberries (Vegan, Paleo, Dairy-Free, Refined Sugar-Free, Fat Bombs) 4 muffin cups Preparation: 5 minute Waiting time: 35 minutes Nutritional information (per one cup): 353 kcal, Protein: 8,9 g, Net Carbs: 7,8 g, Fat: 31,4 g Ingredients: 150 g (5,2 oz) tahini (I prefer not toasted one)

50 g (1,7 oz) coconut butter (soft or melted)

1/2 tsp vanilla bean powder

Pinch of pink Himalayan salt

1 tbsp honey (or maple syrup when you would like it to be vegan)

20 g (0,7 oz) almond slices + 5 g (0,18 oz) for decoration

8 raspberries (about 30 g, frozen or fresh)

Pinch of pink Himalayan salt Special equipment: muffin cups (covered with cling wrap) or silicon muffin cups Instructions: Mix tahini, coconut butter, honey, vanilla and salt in a bowl (or food processor) until smooth. Add 20 g of almond slices (don’t use the food processor if you like it a little bit crunchy). Pour half of the fudge into silicon cupcake forms (or line the cupcake forms with cling wrap). Freeze about 2 minutes and add the raspberry layer on top (you can smash the raspberries a little bit). Add the rest of the tahini mixture on top of the raspberries. Sprinkle with extra salt and almond slices. Freeze about 30 minutes until set (might take a little bit longer, depends on how thick is your fudge layer and if you use frozen raspberries or not). Keep the fudge in the freezer up to few months or fridge up to few days (it melts quite quickly on room temperature).