Marbled tahini fudge bars?!? You’ve got that right. These fudge bars are just one of the many delicious better-for-you recipes from Mareya Ibrahim’s new cookbook “Eat Like You Give A Fork.”
You might recognize Chef Ibrahim (“The Fit Foodie”) from the popular cooking show “Recipe Rehab,” and from her 2013 book, “The Clean Eating Handbook.”
Her new book spells out some great ideas for living and eating more healthfully. She also calls for taking a realistic approach to enjoying life and not depriving oneself. So with that philosophy in mind, we were immediately drawn to the recipe for Mareya’s chocolate tahini fudge bars.
They’re gluten free (of course; most fudge does not contain gluten) and processed sugar free (they are sweetened with real maple syrup). Additionally, they also happen to be vegan because there’s no butter. In other words, they’re a not-too-sweet, sweet treat that you can enjoy as part of a well-rounded diet.
Marbled Tahini Fudge Bars Recipe
Marbled Tahini Fudge Bars
Just-sweet-enough fudge bars with a nutty tahini flavor. Recipe from Mareya Ibrahim's book, "Eat Like You Give a Fork."
Ingredients
- 1 cup tahini
- 1/2 cup raw coconut oil at room temperature
- 1/4 cup pure maple syrup
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder
Instructions
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In a medium bowl, whisk together the tahini and coconut oil until smooth. Add the maple syrup, salt, and vanilla, and stir until creamy. Divide the mixture evenly between two smaller bowls. Whisk the cocoa powder into one of the bowls.
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Place the cocoa powder batter into the baking pan (note: I do the reverse of what Mareya does here - I put the cocoa layer first and marbled in the tahini layer on top). Dollop the tahini mixture on top and use a toothpick to swirl the two together and make a marble effect (do not swirl until combined - you want to keep the two parts distinct). Cover and refrigerate for at least two hours, preferably overnight.
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Cut the fudge into two-incch blocks and store in the freezer to keep firm.
You’ll note in the recipe that we did this in reverse from what Mareya did. In our version, we put the chocolate layer on the bottom and the tahini layer on top.
Also note that at room temperature this fudge can get extremely melt-y. (We walked away from a batch only to come back to a fudge “puddle.”) Serve it immediately, or else store it in the refrigerator or (pre-cut) in the freezer until you are just ready to serve.
P.S.: If you’re looking for more ideas for using tahini, check out our Eggplant with Tahini and Pomegranates. And don’t forget, you can always make hummus!
Blogger Note: Thank you to Melissa’s Produce for inviting Jolly Tomato to a book event for Eat Like You Give A Fork. We received a copy of the book and tasted a variety of recipes from the book. We did not receive compensation for this post. All opinions expressed are our own.
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from.
Looks delicious! I am not a fan of overly sweet desserts so I will give this one a go.
Yes, definitely! Thanks for stopping by! xo