“Freezer fudge” is a term used to describe what is, perhaps, the easiest dessert. A rich base, such as coconut oil or nut butter, is blended with sweetener and frozen. Often the result tastes like straight-up coconut oil and feels too heavy.
In this version, I rely on the natural sweetness and creaminess of banana and sweet potato for a base. Orange zest, tahini, vanilla, and flake salt create an addicting flavor combination.
About the ingredients in Orange Tahini Freezer Fudge
Japanese sweet potato is a white-fleshed variety of sweet potato, and is denser and sweeter than other varieties. You can substitute another white sweet potato, but the result will not be as creamy. When I shared my Paleo Cinnamon Roll Bars, which also feature this ingredient, I learned that Japanese Sweet Potatoes can be difficult to source for many of you. If your food co-op or natural grocery store does not carry them, try an Asian grocery store.
Ripe banana provides natural sweetness and a creamy texture. Riper is better here!
Tahini is sesame seed butter with a unique buttery, nutty flavor. Feel free to substitute your choice of nut butter. It’s available here or at most grocery stores.
Coconut butter is also called creamed coconut. It’s not coconut oil… think about the difference between almond oil and almond butter.
Honey may not be necessary, for those of you who have re-trained your tastebuds to appreciate the natural sweetness of fruit. The sweet potato, banana, and tahini add subtle sweetness on their own. Source raw honey for the synergy of natural enzymes in unprocessed honey.
Thrive Market is my favorite online health food store, and I’ve taken advantage of the steep discounts and the occasional free products they offer members. I can pass on one of those freebies to you today: Thrive is offering a FREE jar of raw honey, with orders over $50 here.
Quick tip for preparation: I recommend lining your baking pan with parchment paper so that it overhangs on both sides. This makes removal of the bars easy, just pull out the paper and cut the bars into squares.
- 1 cup baked or steamed Japanese sweet potato
- 1 tsp. vanilla extract
- 1 ripe banana
- Pinch of salt
- Zest of half an orange
- ¼ cup coconut butter, available here
- 2 Tbs. tahini, available here
- Optional: 1-2 Tbs. honey, available here
- Optional: flake salt, for garnish
- Line a square baking dish with parchment paper, so that the paper overhangs two sides (as pictured). This makes it easy to remove the fudge.
- Blend all ingredients in a blender. Taste and add sweetener, if desired. (I don't, but my sweet tooth is pretty tame now)
- Spread the batter into the prepared pan and freeze until solid, at least 6 hours. Cut into squares and enjoy right from the freezer. If desired, garnish with flake salt as pictured.
I would hardly call this Tahini freezer fudge! I would call it sweet potato fudge. There is barely any Tahini in it! But is looks delish!
Hi Lauren. Thank you so much for this for this recipe, sounds wonderful! I was wondering if there is a healthy substitute for the tahini if I can’t have nuts or seeds?
You can use an equal amount of coconut butter for the tahini. The flavor won’t be the same, but it will still be tasty!
I der ifavocado and carob or cacao would work?Worth a try?
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It’s very wonderful !!!. thank you so much!
Lauren, this recipe is excellent, as per your usual. The ingredients blend perfectly to produce a lovely flavor and texture. Thanks so much!