This is the first recipe post I publish while on holidays, in what seems to be the most stunning country on the planet. If any doubt, that’s New Zealand. The most beautiful, breathtaking, scenic landscapes are ….er….HERE! Right were we’re at. How lucky! There’s so many things to say about it, so many things we’ve seen and done, and so many still to see and do! I’d like to share a bit with you now, but I honestly don’t know where to begin. I’m slightly overwhelmed by its mountains, lakes, scenic drives and adventures! Take a look at this photo taken by hubs at the top of Treble Cone. Or this. Uhm. How could I put that into words? What words? Better focus on the fudge.
This fudge is obviously not something I whipped up in our hotel room last night. Oh, how I wish! No, this was made and devoured few days before we left home. Being all swamped with work and all the prep needed for our trip, I just didn’t get a chance to tell you about it. Until now.
Inspired by Emma’s recipe which you can find over at My Darling Lemon Thyme, this fudge makes use of one of my favorite calcium boosting ingredients: tahini (or sesame paste). I wholeheartedly agree with Emma’s points and feel the need to share this with the entire world: calcium is not to be found in dairy alone. There’s so many other options and tahini is a dang good one and really versatile to boot. Easy to use in both savoury dishes (it makes gorgeous salad dressings) and also to make indulgent treats (it provides a wonderful, dense creaminess to desserts). I also make sesame milk every now and then, to use with coffee or in smoothies.
As I already happened to have some raw Nutella in the fridge, all I had to do is mix that with some tahini or homemade sesame paste, adjust the sweetness, put it in a cake pan and be done with it. Oh, and also throw whatever raw chocolate shavings and cacao nibs at it, just to make it all the more awesome.
- 100g of homemade sesame paste (thick)*
- 3 full TBSP of raw Nutella (recipe here)
- 2 TBSP sweetener of choice (raw honey, pure maple syrup)
- Toppings: raw chocolate shavings, cacao nibs
- Mix everything together. Taste and adjust sweetness if needed.
- Place it in a cake pan lined with cling wrap or baking paper, add toppings, cover and place in the freezer for a good 3-4 hours or best overnight.
- Enjoy straight from the freezer.
*If you can’t make the thick sesame paste, regular tahini works too, with 1-2 TBSP of melted coconut oil.