Baklava-Style Fudge Cups (Vegan No-Bake)

These Baklava-Style Fudge Cups are rich, moreish, nutty and packed with warming spices. They have a no-bake cookie dough base topped with a delicious healthier tahini fudge and lots of nuts.

If you love all things (vegan) honey, tahini and nuts, you are going to love this fun and no-bake version of baklava fudge. Inspired by the much-loved dessert containing honey, pistachios, walnuts and pastry, I’ve turned the dessert into a no-bake fudge cup with a cookie dough base and kept all the lovely sweet, warming flavours and aromas. These are great to make ahead of time and to serve after dinner or with a cup of tea, and you would never tell they are lighter, made with wholesome ingredients and easy to make in 10 minutes.

Two Baklava-Style Fudge Cups with coconut cream on top
Baklava-Style Fudge Cups

Why will I love these cups?

These cups are delicious:

  • Nutty, sweet and cinnamon-y
  • Packed with wholesome ingredients
  • Made vegan with vegan honey
  • Have a no-bake cookie dough base
  • A second nutty fudge layer
  • Naturally gluten-free and dairy-free
  • Require no baking
  • Quick to make for snacks and desserts
  • Delicious for all the family
  • Great to make ahead of time for snacks throughout the week

If you already love the sound of these little cups then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredients are easy to find and you can shop my favourites in the “shop the recipe” section below.

The same ingredients are used in the base and the fudge:

  • Runny smooth tahini: this is so good with all the nuts and sweet vegan honey. Make sure it’s runny and smooth for the best textures and overall cups.
  • Vegan honey or agave syrup: for the most traditional baklava, use vegan honey but it can be more expensive and not as readily available, so agave or maple syrup will also work.
  • Coconut oil: this is for the lovely fudge so it sets just firm enough but still melts in your mouth and also for the base. I do not recommend swapping this.
  • Vanilla and salt: for flavour.
  • Oat flour: this keeps the cookie dough gluten-free and healthier, as oats are full of fibre. They are also safe to eat un-cooked, making them great for no-bake recipes. You can make your own oat flour by blending up oats into a fine meal-like texture.
  • Vegan protein powder: for the cookie dough base, this adds tons of flavour, sweetness and vanilla flavour. I use a vanilla protein powder but a cookie dough or salted caramel one would also be great.
  • Cinnamon: for the warming flavours.
  • Walnuts: I love walnut and they are a powerhouse of nutrition, being great for the brain! Chop these small to add into the fudge. You could also swap these for pecans, if needed, or almonds.
  • Pistachios: these are so delicious and vibrant green. Make sure you buy un-roasted and un-salted nuts.

To serve:

  • Whipped vegan cream: I love some whipped coconut cream or yoghurt on top to make these a real dessert, but they are great on their own.
  • Rose petals: these fragrant petals work really well with the nuts and cinnamon but they are optional.

Are these gluten-free and nut-free?

Yes these are gluten-free, as long as you use gluten-free certified oats/oat flour. These are not nut-free as the fudge has lots of nuts in, but if you make the fudge with all seeds (or with some dried fruits in the same weights, or leave out the nuts all together) instead of nuts, these can be nut-free.

How do I make them?

These are easy to make in a few steps:

  • Stir together the ingredients for the cookie dough: and press into cups. Chill in the fridge while you move on.
  • Melt together all the ingredients for the fudge: until smooth.
  • Stir in the cinnamon and chopped nuts: and combine.
  • Scoop the fudge mixture on top of the cookie dough base: and set in the fridge.
  • Enjoy as they are or topped with vegan coconut cream: and eat.

How long will they last?

Once made, keep these in the fridge in a sealed container for up to 1 week or in the freezer for 1 month. Allow to defrost and then top with the cream just before eating.

Close up of a bitten Baklava-Style Fudge Cup with sticky honey
Baklava-Style Fudge Cup

What else can I make?

If you are looking for more no-bake recipes, how about my:

Close up of a bitten Baklava-Style Fudge Cup with sticky honey

Baklava-Style Fudge Cups (Vegan No-Bake)

Yield: 9
Prep Time: 10 minutes
Total Time: 10 minutes

These Baklava-Style Fudge Cups are rich, moreish, nutty and packed with warming spices. They have a no-bake cookie dough base topped with a delicious healthier tahini fudge and lots of nuts.


For the Cookie Dough Base:

  • 120g runny, smooth tahini
  • 60ml vegan honey or agave syrup
  • 2 tbsp (30ml) melted coconut oil
  • ½ tsp vanilla essence
  • 100g oat flour
  • 40g vegan vanilla protein powder
  • ½ tsp cinnamon
  • A pinch of salt

For the Tahini Fudge:

  • 120g runny, smooth tahini
  • 100g vegan honey or agave syrup
  • 65g coconut oil
  • ½ tsp vanilla essence
  • ½ tsp cinnamon
  • 50g walnuts, chopped
  • 40g pistachios, chopped

To Serve:

  • Whipped coconut cream or yoghurt, extra nuts, rose petals, vegan honey


  1. Line 9 muffin holes with cases.
  2. For the cookie dough base: stir together the tahini, honey, coconut oil and vanilla until smooth. Now add in the oat flour, protein powder, cinnamon and salt to reach a cookie dough. Divide into 9, roll into balls and press each one into a muffin case. Chill in the fridge while you make the filling.
  3. For the fudge: add the tahini, honey, coconut and vanilla to the Marino stockpot and warm until melted, stirring to combine. Remove from the heat and add in the cinnamon, walnuts, pistachios and salt and stir well.
  4. To make the cups: remove the trays from the fridge and scoop the fridge mix in top of the bases. Set in the fridge for 1-2 hours, until firm.
  5. Serve straight away with whipped cream or yoghurt, more nuts, some rose petals and a drizzle of vegan honey, if you like.
  6. Keep in the fridge for 1 week, in a sealed container or in the freezer for 1 month. Allow to defrost for 1-2 hours before eating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Baklava-Style Fudge Cups so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With baklava fudge love x

p.s. this recipe was first made with Salter in their Stock Pot but this blog post is not sponsored and all opinions are my own.

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