Hemsley + Hemsley tahini date fridge fudge recipe

(228 ratings)

This healthy tahini date fridge fudge by the Hemsley sisters is a healthy update to the traditional fudge - but still as delicious!

  • healthy
Preparation Time15 mins
Cooking Time30 mins

This Hemsley + Hemsley tahini date fridge fudge is one of our favourite Hemsley + Hemsley dessert recipes. If you're a fan of fudge but would like to make yours a bit healthier but still as tasty, the Hemsley sisters are here to help. This healthy fudge recipe makes 18 fudge squares, and you only need 15 mins to prepare. After your fudge is ready to chill, you can leave it in the fridge for 30 mins or in the freezer for 15 mins.

The Hemsley sisters say: 'Sweet and nutty, this is a cross between halva and fudge with a melt-in-the-mouth texture- much easier to make (just blend and set in the fridge) and of course better for you! We love the unique creamy and nutty flavour that the tahini gives and the fudgy texture from the dried dates, used in place of sugar. You could sub in almond butter for the tahini and use dried apricots (dark unsulphured ones) or prunes instead of the dates.

Choose a whole food tahini, which contains no emulsifiers (the tahini should naturally separate in the jar) otherwise your fudge might not set properly. We usually make this by eye with a mug, rather than get the scales out. Blend, taste and then adjust- not forgetting to try to reduce the sweet flavour by a date or two every time you make it. You can also upgrade to the more nutritious dark tahini which has a bitter flavour, if you like. This keeps really well in the fridge or freezer, so make double!'


  • 85g of pitted dates (chewy dried dates rather than the larger soft ones),
  • 110g light tahini
  • 2 tablespoons coconut oil, at room temperature, or extra-virgin olive oil 
  • Sea salt flakes 
  • 1 tablespoon white sesame seeds or desiccated coconut, to decorate (optional)




  1. Line a small baking tin – about 11cmx 17cm– or similar-sized container (we use a glass lunchbox) with baking parchment.
  2. Slice one of the dates finely and set aside to decorate the top of the fudge. Place the rest of the dates in a food processor with the tahini, coconut oil or olive oil and 1⁄8 teaspoon of salt flakes and blend to a smooth, thick paste. Taste and add more salt if desired.
  3. Transfer the mixture to the prepared tin and use a spatula to press the mixture down evenly.
  4. Decorate the top with the date slices and a sprinkle of sesame seeds or desiccated coconut (if using), pour over any leftover oil from the food processor and press down gently.
  5. Freeze or chill in the fridge until firm – about 15 minutes in the freezer and 30 minutes in the fridge. Slice into squares, then store in the fridge or freezer. Eat chilled/frozen straight from the fridge/freezer.

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