Salted Tahini Fudge
"salted tahini fudge on a browned butter almond crust bc monday 😏 not that you need an excuse, but if you do, this is it. it’s nearly no bake, GF and did I mention is so delicious?! plus, monday, so chocolate is mandatory. for me at least 😘"
-- @olivesnthyme
Recipe Intro From olivesnthyme

Get your sweet and salty fix with these gluten free salted tahini fudge bars. They're no bake so they're as efficient to make as they are tasty.


Prep time 3hrs
Cook time 25mins
Serves or Makes: 16


For the Crust

  • 10 tablespoons unsalted butter
  • 2 cups blanched almond flour
  • 1/ 4 cup sugar
  • 1/ 2 teaspoon sea salt

For the Chocolate Tahini Fudge

  • 1 1/ 4 cups tahini, well-stirred
  • 4 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1/ 4 cup sugar
  • 2 tablespoons cacao powder
  • 2 tablespoons almond flour
  • 1 tablespoon flaked sea salt, optional


  • Step 1

    Preheat oven to 350ºF. Line an 8x8-inch pan with parchment paper. Set aside.

  • Step 2

    To make the crust: Whisk flour, sugar and salt in a bowl. Set aside. Melt butter in a clear heavy-bottomed pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat and pour directly onto the flour and sugar mixture. Stir until well combined. Press evenly into prepared pan and bake for 20-25 minutes or until golden brown. Cool to room temperature, about 30 minutes.

  • Step 3

    To make the filling: Melt butter in a pot. Once melted, add in tahini, sugar and extract. Stir well to combine. Remove from heat and stir in cacao powder and almond flour until well combined. Pour into pan, on top of the crust. Place in the freezer to chill for at least 2-3 hours. Slice into squares, top with salt and enjoy straight from the freezer.