I have a bee in my bonnet. I can’t stop trying new fudge recipes.

One of my favourite flavours is salted caramel, so when I stumbled upon this recipe I just had to try it.

Fudge is usually set in square blocks. With the Chocolate Tahini Fudge setting in the freezer in my silicone dishes, I had no option but to find an alternative dish. I found a silicone pop-out ice tray and this is how Salted Caramel Fudge Pops were born.

They are a fun little morsel of tasty goodness when you have the after-meal craving for something sweet.

Method

Line a small baking tin with baking paper (about 11cmx 17cm) or similar-sized container (I used silicone ice-tray).

Place the dates in a food processor with the tahini, coconut oil and salt and blend to a smooth, thick paste. Taste and add more salt if desired.

Transfer the mixture to the prepared container / mould.

Decorate the top by sprinkling sesame seeds or desiccated coconut and press down gently.

Freeze or chill in the fridge until firm – about 15 minutes in the freezer and 30 minutes in the fridge.

Eat chilled/frozen straight from the fridge/freezer.

Notes

Recipe adapted from Hemsley & Hemsley.