Melinda's Tahini Fudge Bar Recipe

Melinda's Tahini Fudge Bar Recipe

Minimal ingredients • Easy and quick to make • Vegan  • Keto-friendly • High Protein 

Bar ingredients

    • ¾ cup Nuts For You Tahini 
    • ? cup Cha’s Light Coconut Milk
  • ½ cup Kardish Vanilla Protein Powder

Chocolate topping ingredients

  • ¼ cup tbsp dark chocolate chips, sugar-free for Keto (Lily’s) or regular (Camino) 
  • Optional – add Kardish Coconut Oil to the chocolate chips to make them a high fat bomb 


  1. Line a 8×4” loaf pan with parchment paper (leave an overhang to lift out later)
  2. In a medium bowl, combine the tahini, coconut milk and protein powder and mix until smooth.
  3. Pour mixture into prepared loaf pan and use back of spoon to smoothen.
  4. Place pan in freezer for about 10 minutes to slightly harden.
  5. For optional chocolate topping: Place chocolate chips in a large microwave-safe bowl and microwave at 30-second intervals, stirring – for about 1 minute – until completely melted.
  6. Allow to cool about 2 minutes – this is important or the chocolate will melt the tahini fudge layer.
  7. Pour chocolate over fudge, tilt pan to spread, and use back of spoon to spread.
  8. Place in freezer for another 10-20 minutes to harden – but not freeze completely.
  9. Slice into 8 pieces or make them into tahini chocolate fudge balls after taking them out of the freezer.