Raw Coconut ‘Nutella’ Fudge

By Chef:  Chris Anca
Posted: January 12, 2017


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This fudge makes use of one of the best plant-based calcium boosting ingredients: tahini (or sesame paste). Easy to use in both savoury dishes (it makes gorgeous salad dressings) and also to make indulgent treats (it provides a wonderful, dense creaminess to desserts). It can even be used to create sesame milk if blended with water. If you haven’t yet tried it in a raw fudge recipe, you’ve been missing out. Such a treat!


  • 100g of homemade sesame paste (thick)*
  • 3 full TBSP of raw Nutella (recipe below)
  • 2 TBSP sweetener of choice (raw honey, pure maple syrup)
  • Toppings: raw chocolate shavings, cacao nibs
Hazelnut Coconut Chocolate Cream {aka Healthy Nutella}
  • 1 cup hazelnuts (you can try it with other nuts as well)
  • 3 Medjool dates
  • 5 TBSP cacao powder
  • 1 cup coconut milk (you can make your own or use the canned one)
  • 3 TBSP liquid sweetener of choice (raw honey, maple syrup – I find the latter works really well in this recipe)
  • handful of cacao nibs


  1. Mix everything together. Taste and adjust sweetness if needed.
  2. Place it in a cake pan lined with cling wrap or baking paper, add toppings, cover and place in the freezer for a good 3-4 hours or best overnight. Enjoy straight from the freezer.
Healthy Nutella
  1. Add all to blender and blitz until smooth and creamy. Taste and adjust the sweetener if needed.


*If you can’t make the thick sesame paste, regular tahini works too, with 1-2 TBSP of melted coconut oil.