This Mocha Tahini Fudge puts a unique flavor twist on a classic fudge recipe—coffee+chocolate all drizzled with a bit of tahini!
TAHINI FUDGE. No, MOCHA Tahini Fudge! So trendy! So 2018! I’m on it you guys. Actually if you must know, I’m participating in the #VirtualCoffeeParty2018 with a group of fellow bloggers, so for me, mocha was a given. And if you’re like what the what is that, it’s simply a recipe round up full of coffee recipes for your enjoyment, which I have listed at the end of this post!
And because I know we’d be posting these on a Friday, my brain thought dessert! To be honest, most coffee recipes are either going to be drink or dessert related. Or breakfast, I suppose. ..which are all the perfect kinds of Friday recipes.
I feel like I haven’t talked about my weekend plans in awhile, so this weekend Miguel and I are planning on doing….drumroll…yard work! Aka my actual least favorite chore. And by yard work I quite literally mean just picking up and raking leaves. Maybe digging up a few dead plants…? Nothing major at all, but it absolutely means that we’ll be taking a trip to Home Depot and/or Lowe’s, which can we all agree is an overwhelming experience? I suppose if you go often enough it’s not, but for me, it always is. But, I think it’ll feel good to cross that off our to-do list, especially because Miguel has some work travel coming up, and then we’re going on vacation next month—busy busy!
Hopefully wherever you are, the weather is nice this weekend! If not, there’s always fudge.
Between you and me, this tahini fudge recipe is pretty basic. Not the flavor combination, but the fudge recipe itself. I used the same one that I used for my peanut butter pretzel fudge because I loooove that recipe, but I think this flavor combo is more unique, plus any excuse to use espresso powder and I’m in!
Note: if you can’t find espresso powder, you can 100% use instant coffee! I like the flavor of espresso powder, but it isn’t necessary at all and can be trickier to find. I recommend a dark roast instant coffee if you do go that route.
And because this is a round up, here’s a list of all the other #virtualcoffeeparty2018 participants+coffee recipes:
Alexcrumb •Vegan chocolate meringue pie
Ananás e Hortelã •Strawberry Rolls with White Chocolate Glaze
Black.White.Vivid •Emirati Sweet Dumplings with Coffee Syrup (Luqaimat)
Cloudy Kitchen •Tiramisu Sheet Cake
DisplacedHousewife •Banana Espresso Cake with Espresso Bean Buttercream
Feed The Swimmers •Fudgy Espresso Sweet Potato and Black Bean Brownies with Hazelnuts
Feed Me with Amanda • http://www.feedmewithamanda.com/single-post/2018/04/19/tea-infused-shortbread
Flor de Cerejeira •Mocha Orange Entremet
Flour Covered Apron •Espresso Banana Muffins with Chocolate Espresso Glaze
From Scratch Mostly •Argentinian Dulce de Leche Churros, Dipped in Coffee Chocolate Sauce
Harvest & Honey •Mocha-Braised Pork & Polenta Bowls
HonestlyYUM •Cafe Con Tres Leches Cake
Love Olive •Breakfast Almond Pancakes with Coffee Syrup
Milk of Thy Kindness •Best and Easy Coffee & Avocado Indo Style
Stems & Forks •Espresso Cinnamon Buns
TermiNatetor Kitchen •Blueberry Creme Fraiche Coffee Cake
The Korean Vegan •Vegan Tiramisu
- 12 oz. semi sweet chocolate
- 6 oz. dark chocolate
- 1 can 14 oz. sweetened condensed milk
- 1/4 cup butter
- 1 tsp espresso powder*
- 1 tsp vanilla extract
- 2 tbsp tahini
- Line a 8x8 dish with parchment paper and set aside.
- Heat chocolate, milk, butter, and vanilla over medium-low heat, stirring frequently until chocolate has melted but being careful not to scorch the chocolate.
- Then, stir in the espresso powder.
- Pour mixture into your lined baking dish, using a spatula to smooth it out so that fudge is evenly distributed.
- Place dish in the freezer for 30 minutes or the refrigerator for at least an hour to allow fudge to set.
- Cut fudge into squares, then drizzle it with the tahini right before serving.