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One of the first foods I’ve been able to successfully reintroduce on the AIP protocol is seeds. In the interest of full disclosure, I have not completely followed the protocol for reintroducing foods as outlined by Dr. Sarah Ballantyne. I began with this intuitive sense that I would be OK eating seeds. I also knew that my sister, who had taken a food sensitivities test, was completely able to tolerate them. Aware of the role genetics play in our nutritional options, I decided to choose seeds as one of the first foods to try. And boy try them is an understatement. I sprinkled sesame seeds on my salads, ate sunflower seed butter and this Tahini Fudge with great abandon. After about a week of this, I experienced some stomach discomfort, and so backed off! This, in essence, has been my approach to eating these days. I do sometimes overindulge. But if my body says “I don’t like this”, I back off.
My friend from Israel actually introduced me to Tahini Fudge, or Halvah. She suggested I add cocoa powder, but, having not really successfully introduced cacao yet, I opted to leave it “naked”. And let’s just say, she definitely enjoyed this, which told me I’d done something right!
It’s hard to get this one wrong, actually. You just mix tahini with honey and some coconut oil, sea salt, and voila, fudge. OK, I may be missing the “freezing” part! But, given that it takes all of ten minutes, that step isn’t what I’d consider a huge investment, time-wise. The other reason I forgot about that step is because I have been known to eat Tahini Fudge in its pre-fudge, creamy, liquid-y form. Gloriously yum.
Tahini is an Arabic word, for ground sesame seeds. It has a lusciously creamy, nutty texture, perfect for making into dips, dressings, and of course, Tahini Fudge. But tahini has a beautifully rich history, as well. It can be found as far back as 4,000 years ago, when it was described as a boozy beverage, served to Greek gods. Mainly, it was used as an oil. It’s first known usage as “tahini” paste was in a 13th century Arabic cookbook.
Today, although tahini can be found in Chinese, Japanese, African and Korean cuisines, it is mainly found in Middle Eastern cuisine, where it is made into a sauce or dip, such as humus, to be served alongside a meal.
In Israeli culture, tahini is found in Halvah desserts, from fudge, to cookies, to ice cream (giving me some ideas for future tahini recipes)!
But for now, this Tahini Fudge: it’s decadent, rich, and just sweet enough. Tahini goes beautifully with honey and coconut oil. Like they were meant to be. It’s a special combination. Just nutty enough. Just enough of an interesting texture, to mix things up from the usual fudge-y ingredients.
While this fudge does technically take about 20 minutes to make start to finish, 15 of that is “inactive” time, where the fudge hardens in the freezer. But that time is free for you, to have a cup of something warm, do a few yoga poses, or relax. So I don’t really count that!
And if you’re looking for AIP fudge, I highly recommend our Chocolate Orange Fudge. SO so good!
What You’ll Need for This Recipe:
- Tahini: if you’ve successfully introduced seeds, you can use this to make dips, dressings, and other desserts!
- Raw honey
- Coconut oil: I prefer unrefined but certainly you could use refined here, since you won’t be heating it
- Sea salt: I keep this Real Salt in my home. Let’s just say it gets used, a LOT.
- Silicone flower mold: you can certainly set this fudge using an old-fashioned ice-cube tray is small loaf pan, but you can also get fancy, and make cute shapes, like the ones in the photos! Here is another less expensive mold that holds more fudge.
Enjoy this Paleo Tahini fudge! Perfect for a quick dessert or treat. Makes great party fare as well. My daughter didn’t love these – I think the tahini was too much for her. So this may not be the perfect kid treat. Our 5-minute Chocolate Orange fudge was MUCH more her speed!
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5 Minute Paleo Tahini Fudge
A rich, creamy treat made simple with tahini, coconut oil, honey and sea salt. Velvety smooth, with a slight nutty flavor from the tahini, this will feel decadent without being labor-intensive.
- 1/2 cup tahini
- 1/4 cup coconut oil
- 3-4 Tablespoons raw honey
- pinch sea salt
Made sure your coconut oil is either softened or even melted. Place tahini and coconut oil in a bowl. Add honey to taste (I used 3 Tablespoons but if you may like it a bit sweeter) and pinch of sea salt. Stir to thoroughly combine.
Place in ice cube tray, silicone mold, small loaf pan or even cupcake liners inside a cupcake tray. Leave in freezer for about 15 minutes to harden.
Makes roughly 7-8 pieces of fudge.