This chocolate sesame fudge is a rich, soft, and indulgent vegan sweet that brings together the deep nuttiness of roasted sesame seeds with the warmth of jaggery and the intensity of cocoa. It is inspired by traditional Indian til sweets but reimagined as a smooth, chocolatey fudge that is not overly sweet and perfect for festive occasions or mindful indulgence.
Why You’ll Love This Recipe
This recipe is completely plant-based and naturally gluten-free, making it suitable for a wide range of dietary needs. The combination of sesame seeds, jaggery, and cocoa creates a unique depth of flavor that feels both traditional and modern. It comes together quickly with simple ingredients, requires no baking, and sets beautifully at room temperature. The sweetness is balanced, the texture is soft yet firm, and each bite feels wholesome and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup white sesame seeds
½ cup unsweetened cocoa powder
¾ to 1 cup grated or powdered jaggery (about 250 g, adjust to taste)
1 teaspoon cinnamon powder
½ teaspoon cardamom powder
¼ cup mixed nut powder (coarsely ground cashews and almonds)
3 tablespoons oil (olive oil or coconut oil)
2 to 3 tablespoons water or coconut milk (as needed)
Extra oil for greasing the tray
Directions
Grease a 6 x 6 inch tray lightly with oil or line it with parchment paper, leaving some overhang for easy removal later.
Heat a wide pan over low to medium heat and add the sesame seeds. Roast them slowly, stirring continuously, until they begin to pop and release a nutty aroma. Remove from heat and let them cool for 5 to 10 minutes.
Transfer the cooled sesame seeds to a food processor. Add the oil and grind to a coarse, slightly oily paste.
Add the cocoa powder, nut powder, cinnamon powder, and cardamom powder to the sesame paste. Process briefly until everything is evenly combined.
In the same wide pan, add the jaggery and place it over medium heat. Stir continuously until the jaggery melts and starts bubbling gently at the edges.
Add the water or coconut milk and mix well. The mixture will look frothy and slightly bubbly.
Lower the heat and add the sesame mixture to the melted jaggery. Mix continuously, cooking gently until everything comes together into a thick, cohesive mass.
Immediately transfer the mixture into the prepared tray. Use a spatula or the back of a small bowl to press and level the surface evenly.
Let it cool for about 10 minutes, then cut into squares of your desired size. Allow the fudge to set fully for about 30 minutes before removing from the tray.
You can replace the mixed nut powder with unsweetened desiccated coconut for a nut-free version.
Tahini can be used instead of grinding sesame seeds; if using tahini, reduce or skip the added oil.
For a deeper flavor, use dark jaggery and increase the cocoa slightly to ⅔ cup.
A pinch of sea salt can be added to enhance the chocolate flavor.
Storage/Reheating
Store the fudge in an airtight container at room temperature for up to one week. If the weather is very warm or humid, refrigerate it to maintain texture. When chilled, allow the fudge to sit at room temperature for a few minutes before serving so it softens slightly. Reheating is not required.
FAQs
Can I make this recipe completely oil-free?
The oil helps create a smooth paste and soft texture. For an oil-free version, use sesame paste that already contains natural oils and accept a slightly firmer texture.
How do I know when the jaggery is ready?
The jaggery should be fully melted and gently bubbling, reaching a one-string consistency. Avoid overcooking, as this can make the fudge dry.
Can I use black sesame seeds instead of white?
Yes, black sesame seeds can be used, but they will give a stronger, more earthy flavor and a darker color.
Is this fudge very sweet?
No, it is moderately sweet. You can adjust the jaggery quantity based on your preference and the sweetness of the jaggery you use.
Can I skip the nuts?
Yes, the nuts are optional. You can replace them with desiccated coconut or simply omit them.
Does this recipe require baking?
No, this is a no-bake recipe and sets at room temperature.
Can I freeze chocolate sesame fudge?
Freezing is not recommended, as it can alter the texture once thawed.
What kind of cocoa powder works best?
Unsweetened cocoa powder works best to balance the sweetness of the jaggery.
Why did my fudge turn dry?
Overcooking the jaggery or allowing it to reach a firm ball stage can result in a dry texture. Keep the heat low and monitor closely.
Can I double the recipe?
Yes, you can double the ingredients and use a larger tray, ensuring the mixture is pressed evenly.
Conclusion
Chocolate sesame fudge is a beautiful fusion of traditional ingredients and modern flavor, offering a wholesome yet indulgent treat. Easy to prepare, naturally vegan, and deeply satisfying, it is perfect for festivals, gifting, or enjoying as a mindful sweet at home. Once you try it, this unique fudge is sure to become a favorite in your dessert collection.
A rich, soft, and naturally vegan fudge made with roasted sesame seeds, jaggery, and cocoa powder. This chocolate sesame fudge blends traditional Indian til sweet flavors with a smooth chocolatey twist, perfect for festivals or mindful indulgence.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:16 pieces
Category:Dessert
Method:Stovetop
Cuisine:Fusion
Diet:Vegan
Ingredients
1 cup white sesame seeds
½ cup unsweetened cocoa powder
¾ to 1 cup grated or powdered jaggery (about 250 g, adjust to taste)
1 teaspoon cinnamon powder
½ teaspoon cardamom powder
¼ cup mixed nut powder (cashews and almonds, coarsely ground)
3 tablespoons oil (olive oil or coconut oil)
2 to 3 tablespoons water or coconut milk (as needed)
Extra oil for greasing tray
Instructions
Lightly grease a 6×6 inch tray or line with parchment paper and set aside.
In a wide pan over low-medium heat, roast sesame seeds until they pop and smell nutty. Cool for 5–10 minutes.
Transfer sesame seeds to a food processor. Add oil and grind into a coarse, slightly oily paste.
Add cocoa powder, nut powder, cinnamon, and cardamom to the paste. Process briefly until well combined.
In the same pan, melt jaggery with 2–3 tablespoons water or coconut milk over medium heat until bubbling and dissolved.
Lower heat and add sesame mixture to the melted jaggery. Stir continuously until a thick, cohesive mass forms.
Immediately transfer mixture to the prepared tray. Flatten evenly with a spatula or bowl back.
Cool for 10 minutes, cut into squares, and let set for 30 minutes before removing from the tray.
Notes
Use tahini instead of whole sesame seeds for quicker prep; reduce oil if using tahini.
Desiccated coconut can replace nut powder for a nut-free version.
Add a pinch of sea salt to deepen the chocolate flavor.
Do not overcook the jaggery to prevent the fudge from drying out.
Unsweetened cocoa powder works best for balanced flavor.
