Smooth deep dark chocolate taste with a spicy finish. This light and airy tahini fudge is for true fudge lovers only and you won't believe how easy it is to make!
Spicy. Hot sauce. Peppers. These are all trigger words for me. Triggers for my mouth to start salivating. You see, hot sauce and I have a relationship like no other. I feel naked without my layer of spice. In my world, there is nothing that can't have spice. And this includes chocolate. Deep dark fudgy chocolate. So when Silk got in touch about creating something with their new cashew milk, I new what I had to do. I don't always put spice in my chocolate, but when I do, I use sriracha...and I put it in tahini fudge.
If the thought of hot sauce in chocolate makes you want to gag a little, then you either a) need to think beyond tacos or b) let the rest of us have your share. This easy to make dessert is a hot sauce lovers dream. I'm not usually one to dive head first into a blender, but it may have happened here. Oh who am I kidding?! I'll dive head first into pretty much anything filled with chocolate! The spice doesn't come out until the finish. It's almost like it's playing a game of cat and mouse...you don't quite catch it until the very end. I made this multiple times, with different levels of spice, and they were all amazing. My kids even liked this tahini fudge, but don't use them as the norm, they were pretty much drowned in hot sauce while in the womb.
This vanilla cashew milk by Silk is the perfect addition to this tahini fudge. It has that creamy vanilla taste, so no need to add any more vanilla (less ingredients, yay!). I first tried this cashew milk at a natural food expo, and I immediately fell in love with it. It's so smooth and creamy, it tastes so much like regular dairy milk. It worked perfectly in this fudge!
Now I know you just tried to lick your screen, but I'm sure that didn't give you the satisfaction you were looking for. So just go ahead and make the actual recipe. Head on over to your nearest grocery store and pick up some of this amazing Silk Cashew Milk! You can even go online and grab yourself a coupon. I promise it's so fast and easy to make this, you'll probably take less time making it than eating the whole pan of this tahini fudge itself! What, you don't eat entire pans of dessert? 😉
Don't forget to let me know how fast it took you to devour it all. You can leave a comment here, find me on Facebook or tag me on Instagram at both @veggiesdontbite #veggiesdontbite so I don’t miss it! Instagram has been a bit of a scrooge lately and trying to decide what they want to show you, and I’ve been missing some of your tags. So don’t forget to tag me in your main comment, I’d hate for you all to think I ignore you (unless I'm eating this fudge, and then I'm ignoring everything)! But most of the time, I respond to each and every comment I see!
Sriracha Tahini Fudge
Ingredients
- 1 cup melted raw cacao paste *see note
- ½ cup Silk Vanilla Cashew Milk
- ½ cup tahini
- 15 Medjool dates
- 1-3 teaspoons Siracha depending on desired spice level *see note
Instructions
- Add the rest of the ingredients to the blender or processor. Blend until smooth. It should be the consistency of peanut butter, thick and sticky.
- Line a square baking pan with parchment paper and scoop fudge into it. Smooth out with a spatula and place in the refrigerator for at least 3 hours to allow it to harden. Best results are seen over night.
- Once it has firmed up, remove the parchment with the fudge from the pan, it should lift out easily. Cut into small squares and serve. The fudge may soften a bit out of the refrigerator but should stay firm for some time.
Notes
- If you don’t have cacao paste, you can also use an unsweetened baking bar. Break it up into small pieces to measure.
- You can also use a very dark chocolate bar but know that it will sweeten the fudge a bit so you will need to reduce the amount of dates or be okay with a sweeter result.
- To make this nut free, use a non nut based milk. Add as much Sriracha as you want heat. 1 teaspoon will make it mild, 2 medium and 3 spicy. You can also cut it out altogether.
- Also, if you want this 100% free of refined sugar, check the ingredients on the sriracha you buy.
- The original brand is made with a small amount of sugar, but I have seen some with cane juice in health food stores for people that absolutely can't have refined sugar. However I promise the sugar police won't hunt you down if you simply choose not to worry about it.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
This conversation is sponsored by Silk. The opinions and text are all mine.
Thalia @ butter and brioche
This fudge looks seriously delicious. I never have seen raw cacao paste before so thanks for drawing my attention to a new product I would love to try!
veggiesdontbite
Thanks so much Thalia! Cacao paste is awesome. I use it in my smoothies too. Let me know if you try it!
Howie Fox
I wish we had this silk stuff around here in Europe! The fudge looks so fudgy, it's incredible. And I finally have to get tahini, hahah
veggiesdontbite
Thanks so much!! You must get yourself some tahini!!
Byron Thomas
Looks and sounds delicious... beautiful photos too!
veggiesdontbite
Thanks Byron! Appreciate the kind words!
Italia Caruso
It looks so delicious!
veggiesdontbite
Thanks so much! It is!
Leah M @ love me, feed me
Heck yesssss! I love the idea of this combo. I was just trying to think of a recipe using sriracha and chocolate last week. Great minds think alike 😉
veggiesdontbite
Well there you go!!! It's a great combo! But then so much goes with chocolate. Thanks so much!
pragati
Love all the ingredients here. This fudge looks so moist...I am not big on fudge making so I don't understand how this sets?
Innovative recipe!!
veggiesdontbite
Thank you so much! The fudge sets in the refrigerator and ends up being a firm yet smooth texture. If left out too long it may start softening a bit so it should be stored cold. It's very good!
chrysta@noshed
one word for these..."fabulous!" I say it will pizzaz too =) I'm thinking sriracha pretty much goes with anything. Plus right now especially I need some serious chocolate.
veggiesdontbite
I can hear it now!! Lol! Thank you for the pizzaz! I'd have to agree that Sriracha should be filtered through my body at all times. And chocolate on another line. Together they make fabulous offspring. You'll love it!
Mandy
Oh, mama!!! This looks amazing. I did almost lick the computer screen! You know how much i love my tahini and chocolate. Sadly, I don't have anymore cacao paste (used it all up to make your decadent drink), but I'll have to hunt for a suitable replacement. So creative!
veggiesdontbite
Girl, I want you to have this so bad I may send you cacao paste Pick yourself up some dark chocolate and try it with that. So easy and so good. You can take a bit out for the babe before you add Sriracha. Or you can add Sriracha and secretly hide in the closet and devour the whole thing yourself. Not that I did that. Just saying you could if you wanted to.
The Vegan 8
This looks sooooooooooo good and rich and creamy! You already know how much I love chocolate and spicy AND tahini, so this looks incredible! I love that you used cashew milk! I have some cashew milk that So Delicious sent me and it's sitting on my counter as we speak to use in a recipe! It will be my first time using cashew milk. This looks awesome and I'm so curious how the siracha in it tastes!
veggiesdontbite
I was never much of a fancy wine taster (I usually just guzzle) but eating this reminds me of those fancy people that analyze wine. You don't get the Sriracha until the very end. Weird yet slightly addicting. We should open a spicy dessert shop. We'd be a hit!! You may want to schedule another bike ride if you make this. You could potentially eat the whole thing.
Rebecca @ Strength and Sunshine
This is so beyond killer! Stunningly amazing and all my favorites in one perfect fudge square of goodness!
veggiesdontbite
Thanks so much Rebecca! These are all my favorites too...which is how I got myself into this fudgy mess.
Kat | curlsnchard.com
Okay, I'm drooling right now. This is so super simple, I can hardly believe it! I've only seen cashew milk once over here in Austria - but I've heard a US friend of mine recently talk about how obsessed she is with the new cashew milk from silk! So fun that you mention it here too 🙂 I have never had a spicy fudge, just spicy chocolate - but this sounds so so good <3
veggiesdontbite
Yes, cashew milk is one of my top favorites!! Thanks so much. If you like spicy chocolate I know you'll like this! And you can always sub another milk if you can't find the cashew!
Natalie | Feasting on Fruit
Okay don't be sad if I take out the Siracha, spicy isn't my thing (heck I even struggled spelling the word Siracha that's how much it isn't a part of my life 😀 haha). But even without this fudge sounds SO DECADENT!!!! Cacao paste makes everything so rich, and I've been loving the cashew milk for baking lately too, it's so rich and creamy <3
veggiesdontbite
WHAT?! No Sriracha?! That's almost a crime in our house...just kidding. It is still amazing without it! I love cacao paste too, so rich and delicious! I could eat this all day...doesn't help that it's so easy to make!
Linda @ Veganosity
I love Silk products, it's the only brand of plant-based milk that I drink. I like spicy in everything, especially chocolate. This is my kind of fudge, Sophia!
veggiesdontbite
Isn't Silk the best?! I love the brand and the products! And I love spice too! It's so good in the fudge, you taste it right at the very end.
Jenn
I happen to LOVE spice in my chocolate!! This looks so dreamy creamy delicious!
veggiesdontbite
Me too! It's so good here, so creamy and the spice hits you at the end so doesn't overpower the chocolatey taste.
Kyra
This looks sooo good! I have been wanting to try a spicy chocolate but haven't yet, this fudge looks like it would taste amazing. I will have to try it with dark chocolate for now - I have never even heard of raw cacao paste until now (will have to try to source some of that here in Australia!).