HERE IT IS! Finally the fantastic healthy cookie dough fudge recipe you’ve all been waiting for. Sorry it took me so long to get it to you but I promise it was worth the wait. I’ve known that I wanted to make a cookie dough fudge for quite sometime.
A few years ago I tested a healthy layered peanut butter chocolate freezer fudge that tasted like a peanut butter cup. Now I bring you NO BAKE COOKIE DOUGH FUDGE. The best part? It’s low carb, low sugar, gluten free, dairy free, nut free and SO DAMN GOOD.
This recipe calls for my beloved tahini, which is basically the trendiest new spread on the block. Tahini is made from ground sesame seeds and typically found in Middle Eastern and Mediterranean culture; often it is used in hummus, spreads and dips or even as a finishing drizzle. I became obsessed after I visited the middle east a few years ago and haven’t stopped dreaming about it since. Anyone else a tahini lover?!
If you haven’t tried it yet, you might be wondering what tahini tastes like. I would describe it as earthy, slightly bitter with sweet notes and OH SO CREAMY. I love the texture, taste and how it can pair with nearly ANY dish without having an overpowering flavor. *DRIZZLES ON LIFE*
At first I thought about using cashew butter in this healthy cookie dough fudge for a milder flavor, but then I realized how much better (and how much more addicting) it tasted with tahini. Just trust me on this one. You’re going to fall in LOVE.
Let’s chat ingredients!
Tahini. I like to buy mine at Whole Foods or Trader Joe’s. I find that it’s cheaper there and has a great consistency. Amazon has great options too!
Coconut Oil. The coconut oil is the secret to making this recipe so fudgy and amazing. In the freezer it helps the tahini to harden slightly, but not overly so.
Pure Maple Syrup. I love using just a touch of pure maple syrup because not only is it nutritious but it also helps to keep these vegan.
Salt. We’re all about the sweet and salty treats. The salt on top is AMAZING. Here’s the salt I use.
All you have to do is mix everything in a bowl. Pour it into a container, stick it in the freezer, then wait until it hardens and enjoy! Note: The fudge does melt quickly, so be sure to keep it in the freezer and take it out right before you’re about to eat it.
More no bake recipes:
Chocolate Peanut Butter Freezer Fudge
4 Ingredient Healthy Reese’s Eggs
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram. You can also leave a comment and rate the recipe below so other readers know how you liked it. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
No Bake Salted Tahini Cookie Dough Fudge
Ingredients
- 1 cup tahini
- ¼ cup melted coconut oil
- 2 tablespoons pure maple syrup
- ½ tablespoon good-quality vanilla extract
- ¼ teaspoon salt
- ¼ cup dark chocolate chips, plus 2 tablespoons for sprinkling on top
- Maldon or fancy sea salt, for sprinkling on top
Instructions
- Line a 8x4 inch loaf pan with parchment paper.
- In a medium bowl, mix together the tahini, coconut oil, maple syrup, vanilla and salt until smooth. Fold in ¼ cup chocolate chips. Pour the fudge into the pan. Freeze for 5-10 minutes, then sprinkle 2 tablespoons of chocolate chips on top on the fudge and press them in a bit if necessary. Freeze until firm about 30 minutes. Sprinkle with a little sea salt. Cut into 15 squares.
- Store fudge in freezer safe container in the freezer for up to 3 months.
I’ve been making this regularly for years – realized I never rated or commented. This is just a perfect, simple recipe. I love having it in my freezer to take a small piece when I get a sweet craving. 1 small piece does the trick. Great Recipe!!
The perfect little dessert! So glad you’ve loved it all these years!
Monique! I totally forgot about this recipe of yours. I used to make it a lot in the late 2010s, I’m making it again, I can’t believe how simple it is, and how delicious! 5/5 recommend to everyone!
I almost did, too! Glad it’s still a fav!
The easiest and yummiest treat to keep in your freezer! I added crushed pecans for some crunch!
Excellent! Didn’t change a thing and that’s saying something for me. I cracked only a bit of pink Himalayan salt on top because the idea of salt on top wasn’t appealing to me. Wonderful treat to keep in the freezer. Thanks to other reviewers who mentioned Trader Joe’s tahini. Bought the perfect size organic jar there and it made one batch of this fudge plus a tahini maple salad dressing I was already making.
Amazing! Glad you enjoyed!
This recipe is a game changer!!! Can I just say WOW. totally melts in your mouth. One of my favorite restaurants makes a maple tahini dessert and I was trying to find a recipe similar. This nailed it. Will be making again and again.
Love that!! Such a great treat 🙂
These were AMAZING!!!! I followed the recipe as directed (I left them in the freezer for a few hours to really set before cutting into smaller pieces) and they came out perfectly. I also made her chocolate peanut butter freezer fudge that she links in this post and they are also phenomenal. I will be making these again and again and again!
Ah yay! I am SO glad you’re loving this recipe and it turned out amazing for you!
Is the coconut pil necessary?
Yep, it’s what helps the fudge harden up and get the perfect texture!
Only just getting started. Will try to use as many of the recipes as possible. Thank you!
Happy you’re here! Let me know if you have any questions 🙂
I’m sorry but this recipe didn’t do it for me. The tahini is so overpowering and I’m just commenting so that other people who aren’t in love with the flavour of raw tahini will skip pout on this recipe, because while it is a nice simple healthy idea, it is just frozen tahini paste with chocolate chips. nothing against this site but noty onew of my favorite tgings.
Hi, Ava. I’m so sorry to hear you didn’t love this one! I really love tahini, but also know that the brand you use really affects the taste, so it’s possible that the brand of tahini you use didn’t have the best flavor. I’d also recommend trying my peanut butter freezer fudge if PB is more your thing!
So easy to make plus no bake is a huge bonus for something so decadent!
I’ve made this so many times and after making it the first time I made sure to always buy a jar of tahini from TJs to have on hand. It’s also needed for the carrot cake! Another delicious and easy to follow recipe. This fudge has all the sweet treat qualities, sweet, salty, soft and crunchy.
Aw yay, I’m so happy you love this one!!
I can’t wait to try this beautiful recipe of yours! I am not a fan of chocolate chips but I do love all chopped nuts and fruit. I was just wondering what would you recommend as a substitute for the chocolate chips?
Great question 🙂 I think walnuts or pecans would be delicious in here!
Do you have a recommendation for a substitute for coconut oil due to coconut allergy?
Hi, Elizabeth! I haven’t tried anything else, so not totally sure, but maybe butter? Let me know if you try it!
HOLY. MOLY. these are just ridiculous and I am in love with this quick little moment of deliciousness. So easy and tasty! I went rogue and subbed white chocolate chips and added cinnamon as well. I know these treats won’t last long!
Love it! That sounds delicious!
I love this recipe—have made it a number of times. The squares are individually really satisfying and I love that you can keep it in the freezer for a while.
So happy to hear that! Perfect treat 🙂
These treats are delicious. Salty and sweet and just perfect. I’ve made twice and my husband and I polished them off embarassingly quickly both times. I made the recipe as directed and they came out amazingly both times.
So glad they’re a hit!
This cookie dough fudge is delish!!!
Glad you love it!!
Loved these! Bough a jar of tahini and always come check your page out for recipes.
These were so simple to make and my husband loved these and he’s a touch critic 🙂
So happy to hear that! I hope you get a chance to try more tahini recipes 🙂
This was so so so delicious! Simple to make, too. A new favourite recipe for sure.
The perfect, easy dessert! 🙂
This is one of my favorite tahini recipes. It is seriously so good!
Make it…you won’t regret it!
So glad you love it!
Obsessed with this easy to make treat. It’s so addicting. All of Monique’s desert recipes that I’ve tried are beyond amazing and this one didn’t disappoint either. I hadn’t tried tahini before, but I definitely liked the taste of this cookie dough fudge.
So happy you loved this one!
I have made this recipe SO MANY TIMES I can almost do it without checking the measurements! I love sharing with friends because they are always so impressed (and it is so easy to make).
Love that! Such a great treat!
I have made this a few times and it’s so good, actually addictive. It’s made so easily with ingredients that I had on hand and it’s a perfect indulgence to have in the freezer.
Delicious and easy! Does it get any better?!
Slightly bitter is an understatement in regards to tahini I think. I needed to use some up that I’ve had in the fridge awhile. I even added an extra tablespoon of maple syrup and it’s still barely palatable. Now I have wasted my expensive bourbon barrel aged maple syrup which is like liquid gold. Guess I’m in the minority but I thought it was a fail.
Sorry to hear that, Christine! With the amount of maple syrup in here the tahini shouldn’t really taste bitter. I might suggest trying out a different brand or getting a fresh jar of tahini!
Hey Monique, these look reeeeally yummy.
I’m a big fruit sweetening fan, do you think these could work with date paste? Perhaps it would need more coconut oil/ less tahini? for the thickness of the dates?
Hi Lottie! How about using date syrup instead?
This is basically crack. I suggest to double the recipe to anyone trying this the first time. One batch doesn’t last long!
Isn’t it amazing?? The best treat!
I am eager to make this today as it sounds amazing, but am wondering if I should use refined or unrefined coconut oil? I know that the unrefined tastes like coconut while the refined has a neutral flavor. What do you recommend?
I typically use an unrefined coconut oil 🙂
Glad I read all the comments. I used Soom tahini (in fact, they linked to this recipe), and my finished fudge had a very greasy mouth-feel. Other than that, the flavor was great, Next time, I will reduce the amount of coconut oil. Nice to have a sweet treat in the freezer!
Sorry to hear you didn’t like the taste/feel. Less coconut oil should work okay!
Delicious! I added 2 TBS of chia seeds, mixed the salt in the batter/dough, and added an extra TBS of maple syrup. Everyone loved them 🙂
Perfect! So happy to hear that!
Summer dessert quandry-SOLVED! These are delicious! So grateful for this recipe and not heating up my oven in the summer heat!
Absolutely! Perfect summer treat 🙂
Tahini is quite expensive here in my country, so I decided to make my own, curious of how tahini taste like. Turned out, I do not like it! Then I tried this tahini fudge recipe. OMG, they were so good!! I think I finished half of them by myself. Now your healthy honey flax tahini banana bread is baking in the oven! XD
The flavor of plain tahini should be fairly mild but it’s delicious with different mix-ins and for baking! So glad you love this recipe!
These are so easy to make and they are the perfect treat to keep on hand. I grew up in a polish household and the flavor reminds me soo much of halva.
One of my favorites.
Absolutely! So delicious.
Coconut oil is hard in cooler temps so is it recommended to melt it prior to measuring and putting it in the bowl with tahini? Otherwise, it seems like it would be awkward to stir chunks of it with the tahini. I’ve made your cake batter fudge which calls for coconut butter and it came out delicious, so I am wondering,, can you use coconut butter instead of coconut oil in this recipe?
Hi Stephanie! Yes, be sure to use melted coconut oil when you’re mixing your ingredients together (I have the coconut oil listed as melted in the ingredients section for your reference). Then it will work beautifully!
This is amazing! love love love!
Thank you! 🙂
Obsessed with this one!
Made this with cashew butter. Came out so delicious:)
Perfect! Happy to hear that.
This is delicious!! Best freezer fudge I’ve made. Thank you!
Amazing! So happy to hear that 🙂
This fudge is so good. My boyfriend and I both agreed that it only tastes slightly different from regular cookie dough in the first bite and from then on you can’t tell a difference. We will be making a few batches and keeping in our freezer to have on hand in case of a sweets emergency.
Perfect! I love keeping batches of this in the freezer. Glad you two love it!
I’m super low on tahini (sad day!). Do you think I could sub peanut butter for the tahini (I know it will change the flavor)?
Tahini is typically a lot more runny, so you may need to add a few tablespoons more coconut oil for the fudge.
this fascinated me – so simple – and it is delicious – I’m just now sure how “healthy” this is lol – seems like an awful lot of fat as it’s basically eating straight tahini and solidified coconut oil
It’s definitely a treat, but it uses all natural ingredients 🙂
yep – I will try to use portion control and enjoy this sweet bite in moderation – it is really is delish… and a little piece every now and then surely can’t hurt! 🙂
I’ve made this three times in the past two weeks. It is amazing! However, I think my tahini ( Krinos brand) must be way more oily than yours because it’s extremely oily when I have everything mixed together and am ready to out it in the loaf pan. The last two times I’ve reduced the coconut oil and also added powdered Swerve hoping that would soak up the oil with not much luck. The flavor is amazing and I’m bound and determined to make the texture like yours. I’m not sure what to do. I don’t know if it will turn out if I leave out the coconut oil. I also made sure I stirred the tahini extremely well before adding it to the recipe to incorporate some of that oil. Maybe I should leave out the syrup and used powdered Swerve as the only sweetener? (I’m keto, but was using Walden Farms sugar free maple syrup). Any suggestions? I know I’m gonna love it even more when I can get the texture right! I’m not giving up!
Hi Holly! I haven’t used anything other than the recipe indicates in terms of sweeteners. The maple syrup you used could have made a difference. Once in the freezer it should harden up and the consistency should be perfect. I recommend real maple syrup in here!
Okay, thanks! I’m going to try and make these again on Monday using real maple syrup instead of sugar free. (I had wanted to make these keto, but something is making them an oily greasy mess!) Crossing my fingers. Like I said the flavor is spot on, just working on the consistency!
Let me know how it goes!
For someone who uses a good amount of tahini here is a suggestion. I was getting tired of buying it by the jar and paying $10-12. I ordered 8 Lbs of organic tahini from Kevala. Now I have a supply to last a long time! https://kevala.net/collections/tahini/products/kevala-organic-tahini-8-lbs-pail
Thanks Susan!