This fudge is luscious and creamy with a wonderful maple flavour and a nice little crunch from the pecans.  Bonus is, it’s vegan, paleo, keto, refined sugar free, and packed with healthy fats and protein, too!

Maple Pecan Tahini Fudge [Vegan]

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Cooking Time



  • 1 cup room temperature tahini (I find the smooth, drippy consistency of Soom Foods tahini works best here)
  • 1/4 cup coconut oil, melted
  • 1/4 cup vanilla protein powder
  • 1/4 cup sugar-free maple monkfruit sweetener (or substitute pure maple syrup)
  • 1/4 tsp sea salt
  • 1/4 cup chopped pecans (omit for nut-free)
  • optional Maldon salt flakes for topping


  1. Line a 5x7” pan with parchment.
  2. Put tahini and coconut oil in a medium bowl and beat with a hand mixer. Add protein powder, sweetener, and sea salt and continue to beat until smooth. Adjust sweetness to taste.
  3. Fold in pecans, reserving a few for topping.
  4. Scrape the fudge into prepared pan. Smooth the top and sprinkle with remaining nuts and Maldon salt flakes as desired.
  5. Freeze until firm then cut into squares. Enjoy!


Maple Pecan Tahini Fudge can be stored in an airtight container in freezer for up to 2 months.


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