Boosted Chocolate Tahini Fudge {Gluten-free, Paleo}
Cook time: 
Total time: 
Serves: 12-24 pieces*
gluten-free, grain-free, paleo, vegan, vegetarian, egg-free, dairy-free, nut-free
  • ⅓ cup coconut oil, cacao butter, ghee or butter
  • 1 cup unsalted tahini
  • 1 tablespoon maple syrup, honey (you can also use stevia, monk fruit or other sweetener or leave out)
  • 3 ounces high quality super dark chocolate (I'm talking 85-100% dark), roughly chopped
  • ¼ cup Vital Proteins Collagen Peptides Vanilla & Coconut Water* or any collagen powder
  • 2 teaspoons vanilla extract
  • pinch sea salt
For serving:
  • flaked sea salt, toasted sesame seeds and/or cacao nibs
  1. Line a bread loaf pan with parchment paper.
  2. In a small saucepan over medium heat, add the coconut oil (butter or ghee) along with the tahini and the maple syrup (or honey). Slowly melt, whisking often. Remove from the heat when the coconut oil or butter is melted and the mixture is hot.
  3. Stir in the roughly chopped chocolate and the Vital Proteins powder, vanilla extract and a pinch of sea salt. Whisk well to combine and stir until the chocolate is completely melted. The texture of the mixture will depend on how runny the tahini is.
  4. Pour the fudge mixture into the prepared pan and smooth the surface. Sprinkle with the toasted sesame seeds.
  5. Place in the freezer for at least two hours. Once it has frozen solid remove and cut into squares.
Sweetener amount can be adjust to suit your tastes as well as how dark the chocolate you are using is. Taste and adjust as necessary for your individual tastes. I personally use 95-100% dark chocolate and only 1 tablespoon of maple syrup.

Recipe yield size is dependent on the size of the pan you use and how large you cut the squares.

You can try another protein powder in place of the collagen peptides or simply leave out and the texture will just be slightly different, but it is still incredible!

Vital Protein's regular Collagen Peptides or Marine Peptides would also work in place of the Vanilla and Coconut Water.
Recipe by Tasty Yummies at