Salted Tahini & Coconut Fudge

Livia's Kitchen

Posted by Ebury Publishing

About

{Nut Free}
I am completely in love with this recipe. Tahini (made from ground sesame seeds) is a versatile and delicious ingredient to use in baking. Through lots of experimentation, I’ve found that salting it and mixing it with coconut brings out its flavour in a subtle way, reducing its natural richness and providing it with an extra little bite.

Makes 14 Fudge Squares

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You Will Need (6 things)

  • 60 g Tahini
  • 150 g Soft pitted Medjool Dates
  • 2 tbsp Maple Syrup
  • 80 g Finely Desiccated Coconut
  • 1 ½ tbsp Raw Coconut Oil
  • 1 pinch Of Salt

Steps (1 step, 15 minutes)

  1. 1

    Mix all the ingredients in a food processor until they come together.
    Place the mixture into a lined 11cm x 20cm loaf tin, flattening down the top with your hands or the back of a spoon.
    Place in the freezer for 30 minutes. Cut the fudge into squares or rectangles and store in the fridge.