Keto Almond-Tahini Fudge

This was so good, I had to give half of it away to prevent me from eating it all in one day. I almost called it superfood fudge, but I’ve never really liked that word to begin with. I think it gets over utilized a lot, as if we needed to put that label on any food that was made with good quality ingredients. What qualifies as a superfood? Does any food with nutritional benefits get that stamp? Personally, I prefer the term Real Food. Real food isn’t a marketing scheme, it’s not meant to sound better than it is, it’s just real food. So go ahead and enjoy this Real Food Fudge, and try not to eat the whole batch in one day ;).


  • 1/2 cup of smooth almond butter
  • 1/2 cup of tahini
  • 2/3 cup of coconut butter
  • 1/4 cup of coconut oil
  • 3 tbsp of swerve (powdered erythritol)
  • 2 tbsp of grass-fed collagen powder
  • 1 tsp of maca powder
  • 1 tsp of organic vanilla extract
  • 1/4 cup of heamp hearts
  • 1/2 cup of coca nibs or low-carb chocolate chips
  • 1/4 tsp of pink salt


  1. Using a double-boiler, place almond butter, tahini, coconut butter and coconut oil in a pot and stir until coconut butter is fully melted (if you do not own a double-boiler, simply place ingredients in a metal bowl and let it sit over top of a pot of simmering hot water on the stove-top).
  2. Once melted, you can add all other ingredients and stir again until all ingredients are well combined.
  3. If using chocolate chips, place mixture in the freezer for about 15-20 minutes to allow to cool down before mixing the chocolate chips. Otherwise they will melt. If using cocoa nibs, no need to worry about them melting, you can pour them in right away.
  4. Line an 8×8 pyrex dish with parchment paper and pour mixture in. Wiggle from side to side to even it out. Place in the freezer for about 1 hour before pulling out.
  5. When the fudge is fully set, you can pull out and lift the parchment paper from the pyrex, and place on a cutting board. Cut into 1 inch squares and store in the refrigerator.

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