4 Ingredient Salted Caramel Fudge

Course Dessert


  • food processor


  • 13 medjool dates pitted
  • 1/2 cup tahini 365 brand is best
  • 1 pinch salt
  • 200 g dark chocolate melted


  • Combine dates, tahini and salt to a food processor and pulse until blended
  • Press mixture into a loaf tin lined with parchment paper
  • Freeze for 1-2 hours
  • Melt your chocolate on low heat. If sensitive to chocolate you can use carob chips
  • Slice caramel into 12 even pieces
  • Dip each piece into the melted chocolate and place on a baking sheet with parchment paper
  • Place in the fridge until chocolate sets