Chocolate Tahini Fudge
There is something about going away on holiday that makes me crave fudge. I guess I associate it to a fond memory I have from childhood when my mom used to make a batch of fudge for the long car journey.
Being away for a long weekend recently and sipping on a hot drink in front of a big log fire after a day of wine-tasting and walking the streets of a small farm town, my cousin brought out a dish of chocolate tahini fudge for everyone to enjoy.
What a treat! And the good thing? The fudge didn’t have any of the nasties that shop-bought fudge would have. No refined sugar or condensed milk. Instead rich and tasty carob, tahini (sesame seed butter) and some honey to sweeten.
And as if I need more reasons to indulge in this fudge, there are endless health benefits of eating these amazing ingredients.
Tahini is rich in minerals, high in calcium and vitamin E, prevents anemia and has 20% complete protein, making it a higher protein source than most nuts!
Carob is a great substitute for cocoa. Not only is it low in calories, it tastes like chocolate, it is naturally sweet and is caffeine free.
I added cacao nibs to the fudge to give it the bitter-sweet chocolate taste and a creamy-crunchy texture combination. It’s a winner!
Ingredients
(Makes about 20 squares)
1 cup tahini
1 cup carob powder
3/4 cup honey
1/2 teaspoon vanilla extract
Cacao nibs (optional)
Method
Mix all the ingredients together in a food processor until smooth.
Put the mixture into a small flat pan (I use 2 silicone loaf pans).
Sprinkle cacao nibs on top for a bitter chocolatey crunch.
Place in the freezer for a few hours.
Cut into bite size pieces and serve.
Best to keep them in the freezer (if there are any left after the first serving).
NOTES
If you aren’t a fan of carob, then you could try cacao powder.
You can add coconut, nuts, goji berries, cranberries.
Vegan Fudgy Choc Chip Blondies
Blondie bars often pop up on my social media feeds, but either they aren’t popular in South Africa or some how I have been missing out on these beauties for years! Blonde moment, but I admit I had to ask google why these gooey, fudgy bars are in fact called Blondies....
Vegan Chocolate Cake with frosting
A vegan cake that tastes just like a traditional rich chocolate cake? Huh! Never! There's no way, right? Well, I was wrong. I'd choose this cake over any cake on a dessert table. And I can guarantee you that no-one would even notice that it was a wheat-free,...
Raw Avocado Chocolate Mousse Tart
Inspired by a raw chocolate tart I had at a function recently, I have been playing with this recipe to get it just right, and now it's time to share the love! I'm amazed at how the coconut oil creates a glossy glow and the avocado helps to...
0 Comments