Tahini Fudge Cups

About

These Keto fudge cups make a delicious sweet treat and are a great way to boost your daily fat intake. Our low carb fudge is prepared with tahini, coconut oil, low carb sweetener, a hint of vanilla, warming cinnamon, dried cranberries and crunchy flaked almonds. Perfect to have on hand in the fridge, ready to grab and go!

Can I Use an Alternative Nut Butter?

We have prepared these Keto fudge cups with tahini. Tahini is a paste made from sesame seeds, popular in Middle Eastern cuisine in both sweet and savory dishes. Tahini has a unique, earthy flavor which is delicious in desserts when combined with a sweetener. If you do not wish to use tahini, you can swap like for like with a smooth almond butter.

What Alternative Toppings Can I Use?

We have topped our low carb snack with chopped dried cranberries and flaked almonds for added texture and flavor. This is a versatile recipe, and you can easily swap the toppings for other low carb options. Some great choices would be unsweetened chocolate chips, coconut flakes, or crushed walnuts. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

1 ½ tablespoon erythritol
1 teaspoon vanilla extract
1 tablespoon craisins dried cranberries reduced sugar
1 tbsp, sliced almonds, raw
⅔ cup tahini
½ cup coconut oil
½ teaspoon cinnamon
⅛ teaspoon salt, sea salt

Instructions

Add the tahini, coconut oil, erythritol, cinnamon, vanilla, and salt to a food processor. Blend well to combine until smooth. Taste and adjust sweetness as desired.
Select 12 paper truffle/chocolate cases and arrange across a plate or small tray. Divide the tahini mixture evenly between the 12 truffle cases. Roughly chop the dried cranberries. Divide the chopped cranberries and flaked almonds evenly between the tahini cups, sprinkling over the tops of each.
Carefully transfer the tahini cups to the fridge. Leave to set for 1 hour or until firm. Store in an airtight container in the fridge until ready to serve.