By Chef: Chris Anca
Posted: September 24, 2015
Get this sesame goodness in your belly! Tahini is not just awesomely nutritious and an excellent plant based source of calcium, it’s also awesomely delicious. There’s just something about that sesame flavor that makes those taste buds go into overdrive. Almost like they can’t handle the amazingness. If you haven’t yet tried tahini in a sweet recipe – now is your chance. It will surprise you in the best of ways.
- 200g raw cashews
- 240 melted coconut butter
- 100g organic tahini
- 140g sesame seeds
- 180g liquid sweetener (honey/maple syrup)
- 60g soft dates
- 2 TBSP mesquite powder
- 4 TBSP cacao powder
- Add the cashews to a blender and blitz until you get a fine flour. Scoop into a bowl and add the melted coconut butter and tahini.
- Add the sesame to a blender and blitz until you get a fine flour. Add them to the cashew mix with the honey.
- Mix everything by hand until you get a smooth sticky mix. Divide this into 3 (roughly) equal parts.
- Press 1 part of the mix into a pan lined with baking paper.
- Mix 1 part of the mix with the soft dates and the mesquite powder. If your dates are soft (like Medjools), this can be easily done by hand. Press this ‘caramel’ mix onto the first layer.
- Mix the remaining mix with the cacao powder and press onto the caramel layer.
- Pop the tray in the fridge until firm. It could take up to 4 hours, depending on how thick or liquid your tahini is.
- Once firm, take your fudge out of the fridge and cut into bars. You can (you should!) drizzle it with some raw melted chocolate.