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Date Tahini Coconut Fudge
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I love the combination of dates and tahini! And I use that combination quite a lot in my recipes. It also helps that both dates and tahini are good for you.
This recipe includes other healthy ingredients making lifting the fudge squares to superfood status. Actually every ingredient in this recipe is healthy and covers the all the healthy food trends – vegan, dairy-free, grain-free, and refined sugar-free. It’s not low-fat….but isn’t low fat out of fashion now? The important thing is that the fats in this recipe from the coconut, cashews and sesame has incredible health benefits, and amazing for your skin.
A word of warning – this recipe does require that you plan ahead since you need 2-3 hours to make the condensed coconut milk and soak the cashews.
Make sure to keep them stored in the fridge as they will soften at room temperature. You can enjoy them as is, or dip some in dark chocolate. If you plan to coat with chocolate, its best the squares are very cold, and cut them into smaller squares.
Date Tahini Coconut Fudge
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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
- 1/2 cup raw cashews
- 1/4 cup coconut oil
- 150ml condensed coconut milk
- 1/2 cup soft dates (100g)
- 1/4 cup Tahini
- pinch salt
- toasted sesame seeds
- dark chocolate, melted (optional)
Instructions:
- Soak the cashews for 3-4 hours.
- Line a 20cm square baking pan with parchment paper.
- Place the cashews in a blender with the oil and milk and blend.
- Add the dates, tahini and pinch of salt and blend again until smooth.
- Transfer the mixture to the prepared pan. Sprinkle on the sesame seeds.
- Place in the fridge for a couple of hours until the fudge is firm enough to slice into squares. Place them in the freezer if you’re in a hurry.
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