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Tahini Coconut Fudge

A delicious guilt-free treat that will bring joy to all who manage to steal a slice. Our fabulous retreat chef Catherine from Wildings Vegan Kitchen has lovingly shared it with our The Zest Life community to enjoy!


-60g tahini
-150g Medjool dates (other types might need pre-soaking if they’re quite dry)
-2 tablespoons maple syrup
-80g desiccated coconut
-pinch of salt
-1 tsp vanilla extract

*optional topping of toasted coconut


1- Blend all ingredients together in a food processor until the mixture forms a ball

2-Press into a lined square dish – the mixture won’t spread, so pat down to the desired height for your squares

*sprinkle toasted coconut over the top of your fudge if using

Freeze/refrigerate for 30 minutes before slicing

Keeps well in the fridge in a sealed container for up to a week

If you would like to see more Wildings Vegan Kitchen content, visit her Facebook Page. If you love this recipe, drop her a like, comment or message!

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