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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."

Course Dessert
Cuisine American
Keyword fudge, gluten-free, tahini, vegan
Prep Time 15 minutes
Chill time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Author Mareya Ibrahim


  • 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


  1. 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.

  2. 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.

  3. Cut the fudge into two-incch blocks and store in the freezer to keep firm.