If you're looking for a rich, velvety, and guilt-free dessert that’s perfect for any occasion—especially the holiday season—this Tahini Chocolate Vegan Fudge with Pistachios is everything your sweet tooth didn’t know it needed. Imagine the earthy, slightly bitter depth of tahini, the melt-in-your-mouth texture of coconut oil-based fudge, the indulgent swirl of chocolate, and the satisfying crunch of roasted pistachios. This isn’t just fudge—it’s a luxe little square of joy that fits into your plant-based lifestyle. Whether you’re making it for a batch of vegan christmas treats, hosting a dinner party, or just need a no-bake dessert to stash in your freezer, this fudge is going to become a go-to in your collection of the best fudge recipes ever.
Decadent Tahini Chocolate Vegan Fudge with Pistachios
Prep Time 10 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Dessert
Cuisine Mediterranean, Middle Eastern
Mixing bowl
Whisk or silicone spatula
Loaf pan (8x4 or similar)
Parchment paper
Measuring cups and spoons
Small saucepan or microwave-safe bowl (if melting coconut oil)
For the base
- 1 cup tahini preferably smooth and well-stirred
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup or agave for a lighter taste
- 1/4 cup cocoa powder unsweetened, Dutch-processed or natural
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
For texture and toppings
- 1/3 cup shelled roasted pistachios roughly chopped
- Flaky sea salt optional, for garnish
- 1 tablespoon cacao nibs or mini vegan chocolate chips optional
Prep Your Pan
Line a loaf pan with parchment paper, leaving a couple of inches of overhang on the sides for easy removal. Lightly grease the parchment with a dab of coconut oil if desired (helps release it even easier).
Melt the Coconut Oil
In a small saucepan over low heat (or in a microwave-safe bowl), melt the coconut oil until just liquid. Let it cool for a minute before combining with the other ingredients.
Mix the Base
In a medium mixing bowl, whisk together the tahini, melted coconut oil, maple syrup, vanilla extract, and a pinch of sea salt until smooth. Then sift in the cocoa powder and mix until you have a glossy, thick fudge batter.
Add Crunch and Texture
Fold in about half of the chopped pistachios and cacao nibs if using. This adds a lovely crunch and contrast to the creaminess of the fudge.
Pour and Smooth
Transfer the mixture into the lined loaf pan. Use a spatula to spread it evenly and tap the pan on the counter a few times to remove any air bubbles.
Top it Off
Sprinkle the remaining chopped pistachios evenly over the surface, along with a pinch of flaky sea salt and optional extra cacao nibs for visual appeal and added texture.
Chill and Set
Place the pan in the freezer for about 2 hours, or until the fudge is completely set and firm to the touch. You can also refrigerate overnight if preferred.
Slice and Serve
Once firm, lift the fudge out using the parchment paper overhang and place on a cutting board. Use a sharp knife to slice into 16 even squares. Let it sit at room temperature for 5 minutes before serving for the perfect bite.
Pairings
This fudge is rich and intense, which makes it an ideal dessert to pair with something lighter and more refreshing. Here are a few serving ideas:
- Drink Pairing: Serve with mint tea, black coffee, or a shot of espresso. For a festive touch, pair it with vegan eggnog or almond milk hot chocolate during the holidays.
- Fruit: A few slices of fresh pear or orange segments balance the richness of the fudge.
- Platter Combo: Add this fudge to a plant based desserts platter with vegan brownie recipe squares, mini fruit tarts, and coconut macaroons. It adds variety in flavor and texture, perfect for entertaining.
- Savory Bite Beforehand: If you’re serving this after a meal, something like a roasted vegetable grain bowl or a chickpea-based curry works great to lead into the sweet finish.
FAQs
1. Can I use something other than tahini?
Absolutely. Almond butter or cashew butter will give you a slightly sweeter, milder flavor. For a more familiar taste, you could even try a version inspired by vegan peanut butter fudge or paleo fudge recipes using peanut or sunflower seed butter.
2. Is this fudge nut-free?
This recipe does contain pistachios and tahini (sesame), but if you're looking for a vegan fudge recipe no nuts, simply omit the pistachios and make sure to use a seed butter like sunflower or pumpkin seed butter.
3. Can I make this sweeter?
If you prefer a sweeter fudge, increase the maple syrup to 1/3 cup or drizzle melted dairy free chocolate on top before freezing. You could also swirl in a bit of date paste for natural sweetness without added sugars.
4. How long does it keep?
This dairy free fudge will stay fresh in the fridge for up to 2 weeks or in the freezer for up to 3 months. Store in an airtight container and separate layers with parchment to prevent sticking.
5. Can this be part of my holiday gift box?
Yes! This is one of those vegan fudge recipes that holds up beautifully when packaged. Wrap individual squares in wax paper and add them to a vegan christmas treats box along with cookies and truffles.
