Home Uncategorized Vanilla Tahini Fudge Fat Bomb (Keto, Paleo, Dairy + Nut Free)
By: Cristina Curp, FNTP
46 CommentsThis post may contain affiliate links.
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A non-chocolate treat? Who am I?? Hehe… well this Vanilla Tahini Fudge is a delicious reason to set that chocolate aside. I love the toasty tahini flavor, the familiar vanilla, and the creamy coconut. With a handful of ingredients, these freeze fudge bars are an easy treat, snack, or fat bomb to keep stashed away for … well, any reason!
Dairy Free and Nut Free Fat Bomb
Fat bombs became popular with the keto movement. No longer was eating a mouthful of fatty goodness frowned upon. After decades of playing the villain, humans once again embraced healthy, real food fats. If you’ve searched for keto fat bomb recipes or fudge recipes you will see a lot of dairy. I love this recipe because it’s dairy-free and nut-free. Coconuts are not botanical nuts nor are they tree nuts, they’re a drupe, more fruit, no matter what the FDA says, because #science. You’re doing to love this keto vanilla fat bomb that’s dairy and nut free!
About the Ingredients:
Tahini: A good source of methionine which aids in liver detox, vitamin E and a few of the B’s too! This organic tahini is non-gmo and affordable!
Coconut Cream: Is a great dairy free alternative to baking and cooking. Use it like you would heavy cream! You can buy coconut cream like this or buy full fat, unsweetened coconut milk, and put it in the fridge for the cream to separate to the top, like this canned coconut milk.
Coconut Oil: Other than being a great saturated fat, great for cooking, frying and baking… Coconut fat is rich in MCT’s (medium chain triglycerides) which help your body stay in ketosis!
Stevia Glycerite: This type of stevia is my favorite. It’s not as strong or bitter as the dropper variation. It’s sweet and mild. I really like it, you use a little more than the dropper kind, so if you’re using regular liquid stevia you will need to use much less. Perhaps 10-20 drops. This stevia is so mild I measure it in teaspoons. It is becoming my favorite keto sweetener. I use the Now Foods brand stevia glycerite for this recipe.
Vanilla Bean: Using vanilla extract is A-ok too! I just prefer the rich flavor of vanilla bean scrapings. I slit the bean with a paring knife, unfold the sides open and use the knife to scrape out the sticky, black insides. 2 beans will only yield about 1/2 a tsp but that is enough!! This stuff is GOLD. But expensive, these vanilla beans for example, or you can go the vanilla extract route.
Tips and Tricks for these Vanilla Fat Bombs
- Do not overheat the mix. This will cause some weird texture issues. You’re only heating to soften the fats so your ingredients mix seamlessly.
- Let it cool before freezing. You want to temper the mix.
- Store in an air tight container in the freezer.
Frequently Asked Questions
Can I use cream cheese instead of coconut cream?
Yes, if you eat cheese you can do this. Same amount.
If using a granulated sweetener, how much do I use?
I would use 2 tablespoons and heat it with the fats to it melts.
If I can’t tolerate sesame, what else can I use?
Any nut or seed butter would work! Different flavor profiles, but same concept.
Step by Step Vanilla Tahini Keto Fudge
Start by combining the tahini, coconut oil and coconut. cream in a small sauce pan. Warm on low heat, stirring constantly until very creamy and fully incorporated. Take it off the heat and stir in the vanilla, stevia and salt.
Pour the mixture into your prepared mold. Freeze until firm and then un-mold. Cut into 6 squares and enjoy! Store in the freeze in tuppeware.
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Vanilla Tahini Keto Fudge
- Author: Cristina Curp
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 6 1x
- Category: dessert
- Method: no cook
- Cuisine: keto
- Diet: Gluten Free
Print Recipe
Description
Raw, easy, 5 ingredient keto fudge, that’s not chocolate! Keto Vanilla Fat Bombs like no other!
Scale
Ingredients
- 1/2 cup coconut oil
- 1/4 cup coconut cream
- 1/4 cup tahini
- 2 teaspoon vanilla extract, or 2 bean scrapings
- pinch of pink Himalayan salt
- 1/4 – 1/2 teaspoon stevia glycerite, to taste
Instructions
- In a small sauce combine the coconut oil, coconut cream and tahini.
- Stir continuously over very low heat until just combined.
- Remove from the heat and whisk in the vanilla, salt, and stevia and continue to whisk until the mix cools a bit and is creamy.
- Divide the mixture between 6 silicone molds, or pour into a small loaf pan lined with parchment paper.
- Freeze for 1 hour or until completely firm.
- If using a silicone mold, pop them out of the molds and store them in Tupperware in the freezer.
- If using a loaf pan, lift up with parchment paper and cut into 6 squares. Store in Tupperware in the freezer.
Recipe Notes:
- Read tips and tricks and FAQs
Nutrition
- Serving Size: 1 fat bomb
- Calories: 237
- Fat: 25g
- Carbohydrates: 2.5g
- Fiber: .9g
- Protein: 1.8g
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About Cristina Curp, FNTP
Hey There! I'm Cristina and I believe that you can heal your body through food! After living with a painful autoimmune disease and obesity most of my life, I said enough! I jumped head first into the world of ancestral health, and learned how to optimize my diet to get the most out of life! Read More...
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46 Comments
EVA says
This is by far the most delicious keto treat I have ever made! The texture is so smooth and melts in your mouth. I also love the combination of nutty sesame with fragrant vanilla. The pinch of salt brings it all together. I find myself craving these at all times of the day. I’ve even indulged first thing in the morning before breakfast! Thank you~ I won’t be making any other keto fudges after this.
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Charlemagne Wong says
The recipe is my second attempt,due to failure of the first attempt of the fudge, I will be suggesting please kindly place the solution for maker if they found oily fudge and grainy custard situation and how to fix it. The fudge is setting at the moment. Not quite sure the outcome yet.
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Cristina Curp, FNTP says
Have you read the tips and tricks section of the post? it sounds like youre overheating your mix.
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Roberta says
Healthy, nutritious and bone-stenghtening: the perfect snack for menopause… but not only:-)
A nice variation to create a bit of visual contrast is using chia seeds or balck sesame seeds instead of regular white sesame seeds (even if the black ones have a stronger taste, not appreciated by everyone; chia seeds are more neutral so I opt for them expecially when I prepare something to share with kids). Thank you for updating this already known and loved recipe 🙂Reply
Linz says
What did I do wrong?! It totally separated!
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Cristina says
that usually happens if you overheated the mix. You’re just warming it enough to soften the fats.
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Cassie says
Hi I am excited to try this! I have lots of erythritol on hand could i use that instead of stevia? Thank you.
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Cristina says
It might make it a little gritty. I recommend running it through your blender to make it powdered for this recipe.
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Maggi says
I made this two times. First time as soon as i put the stevia in, the ingredients separated. I read the ingredients and it mentioned heating too much. So I started over and literally did not have to use any heat. The ingredients were room temp and mixed together nice and it was super creamy. Then again, I added more vanilla beans and immediately the ingredients separated. What am I doing wrong?? These ingredients are too expensive for this not to work, but it looks so yummy. I’m disappointed.
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Cristina says
just keep blending until it comes back together, you can even use a food processor or whisk
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Mel says
Hi!
Love your site. You are so brave and amazzzzing:)My mixture of the three fats curdled up when warming….anything I can do to salvage it?!
The tahini was straight out of fridge maybe that’s why?Thanks much
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Cristina says
they got too hot, you’re just heating gently to soften, they don’t need to get hot
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Carol says
Made these fat bombs for the first time today and they will be a go-to dessert from now on! Melted the coconut oil, coconut cream, and tahini on my stove’s lowest setting and like Tammy said, the patience pays off. I didn’t add enough sweetener this time, but a drop of honey on each piece does the trick for me. Thanks again Cristina!
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Cristina says
Yeayyyy!!!!
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Tammy R says
The first time I made these, the mixture separated as it cooled. I read in the comments that it was due to heating it too much. I didn’t want to throw away my ingredients, so I reheated it again over low heat just for them to somewhat mix again. (The coconut oil kind of stayed separate. Nonetheless, I poured it into my silicone mold, waited ?, and they still tasted delicious. The second time I used a burner that was cooling down from a kettle for tea. The ingredients melted very slowly, the coconut oil taking the longest, but patience paid off. They were so creamy. I’m elated to find a fat bomb that isn’t chocolate. Thank you! (Oh, I used 1/3 teaspoon of stevia glycerite the first time and reduced it to 1/4 teaspoon to lesson the aftertaste. Much better!)
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Cristina says
Awesome! Thanks Tammy!
Reply
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