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Strawberry Tahini Freezer Fudge | occasionallyeggs.com

Strawberry Tahini Freezer Fudge

Raw & vegan strawberry tahini freezer fudge made with whole food ingredients like coconut milk. This 'fudge' is a bit more like a frozen ice cream square.

Course Dessert
Cuisine Vegan
Prep Time 5 minutes
Freezing Time 2 hours
Total Time 5 minutes
Servings 30 squares


  • 1 cup ripe strawberries
  • 1/2 cup coconut cream*
  • 1/4 cup tahini or almond butter
  • 2 tablespoons honey or maple syrup**
  • 1/2 teaspoon vanilla powder
  • 1/4 cup melted dark chocolate for topping


  1. Line a small pan with parchment paper (I used a 20cm / 8 inch pan). Place the strawberries, coconut cream, tahini, honey, and vanilla in the bowl of a food processor. Blend at high speed until completely smooth. Taste for sweetness, and add additional honey if necessary. Pour into the prepared pan and place it in the freezer for at least two hours or overnight.
  2. Take the fudge out of the freezer and cut into 3cm / 1 inch squares. Drizzle the melted chocolate over top and add some shredded coconut if you'd like. Keep the fudge in the freezer and eat immediately after taking it out as it will melt quickly.
  3. It should keep for at least a couple of weeks, but it hasn't lasted past a couple of days in my house!


• It really doesn't matter what size of pan you use as you're not baking anything. The squares were a couple of centimetres high for me but they could be thicker if you have a smaller container.
• If you want to do some snacking, keeping them in the cold container while you eat helps a bit. They lasted a solid half hour for me before starting to really melt if I kept them in the freezer container.
• For a fully raw option, use raw chocolate for the topping.
* This is scooped from the top of a full-fat can of coconut milk.
** Honey will result in a softer texture, but maple syrup is a fine substitute if you don't eat honey.