Triple layered tahini fudge

raw sesame fudge

Yesterday I had the best Sundays of late. I kicked it off with a short 2k run at 7am, a quick brisk walk to finish it off. I brunched with friends, laughed, enjoyed some smoothies and sunshine. Spent time doing nothin’ at home. Made this sesame fudge. Ate this sesame fudge. And finished it off with an evening yoga session and a loooong peaceful sleep. No wonder I woke up in a terrific mood on a Monday morning.

raw sesame fudge

Now from me to you, a gift. Get this sesame goodness in your belly. I know I am biased when it comes to all things tahini and sesame and I’m raving about it again and again and again, but that’s really because tahini/sesame is just awesome. Awesomely nutritious and an excellent plant based source of calcium, but also awesomely delicious. There’s just something about the sesame flavor that makes my taste buds go into overdrive. Almost like they can’t handle the amazingness.

raw sesame fudge

If you never tried tahini in desserts (wha?!), give it a go. I hope it will surprise you in the best of ways.

raw sesame fudge

Triple layered tahini fudge

Makes 8-10 bars

Ingredients

  • 200g cashews
  • 240 melted coconut butter
  • 100g tahini
  • 140g sesame seeds
  • 180g liquid sweetener (honey/maple syrup)

Ingredients for ‘caramel’ layer

  • 60g soft dates
  • 2 TBSP mesquite powder

Ingredients for the chocolate layer

  • 4 TBSP cacao powder

Steps

  1. 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.
  2. Add the sesame to a blender and blitz until you get a fine flour. Add them to the cashew mix with the honey.
  3. Mix everything by hand until you get a smooth sticky mix. Divide this into 3 (roughly) equal parts.
  4. Press 1 part of the mix into a pan lined with baking paper.
  5. 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.
  6. Mix the remaining mix with the cacao powder and press onto the caramel layer.
  7. Pop the tray in the fridge until firm. It could take up to 4 hours, depending on how thick or liquid your tahini is.
  8. Once firm, take your fudge out of the fridge and cut into bars. You can (you should!) drizzle it with some raw melted chocolate.
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