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  • Maria Fernanda López

White Chocolate Tahini Fudge (Low Carb & Vegan)

I remember that as a child white chocolate was one of my favorite candy, and now with my knowledge on nutrition and the change to eat what's better for my body makes me feel thankful for the options out there. We live now in an era where we don't have to necessarily restrict ourselves from the foods that we enjoy. In this case, white chocolate.

The unique thing about this white chocolate is that it made with low cab ingredients. No inflammatory ingredients and still, amazing taste. I used Choc Zero, a chocolate brand that I really love and enjoy!

This recipe is a collaboration of three great ingredients:

- Tahini

- White Chocolate

- Raspberries

All together to form a freezer fudge. A simple and delicious recipe that comes perfectly any time of the day or year. Loaded with nutrient dense ingredients; tahini and raspberries, ones who are loaded with antioxidants and nutrients that will support hormones and fight free radicals.

What more can we ask about a recipe? These will only take you less than 15 minutes to prepare, in total. I made these before my facial appointment and they were ready when I came back from it!

The exceptional combination of these ingredients is just perfect and will delight your taste sense, increase your good mood from the delicious flavor. Did you know that food has the power to increase serotonin levels (happy hormone)!

This is my encouragement to eat foods you enjoy... foods that also nourish your body at a hormonal and cellular level! I hope you enjoy this recipe as much as I did...

With love,


Check out more delicious and nourishing recipes here!


White Chocolate Tahini Fudge (Low Carb & Vegan)

By Maria Fernanda Lopez

Serves 12


- 3/4 cup of tahini

- 1/3 cup of monk fruit (PURELYHL for discount)

- 1 cup of coconut flour

- 3/4 cup of nut milk or water

- 1 cup of frozen raspberries


1. In a bowl add the coconut flour and monk fruit and mix well.

2. Add your tahini and nut milk or water.

3. Pour the mix into twelve silicone muffin cups.

4. Top with raspberries and white chocolate.

5. Freeze for at least 3 hours.


Information (per serving162 kcal)

Fat: 11.1g

Carbs: 10.3g

Fiber: 6.1g

Protein: 4.8g

This post contains affiliate links.

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