Salted Caramel Fudge Pops
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.
Ingredients
(Makes about 20 squares)
85g (about 1/2 mugful) of pitted dried dates
110g (about 1/2 mugful) tahini
2 tablespoons coconut oil (melted)
⅛ teaspoon sea salt flakes or Himalayan salt
1 tablespoon sesame seeds or desiccated coconut, to decorate (optional)
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.
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