Sophie’s Bakes: Tahini Date Fudge
14th March 2018
This week’s recipe comes in the form of fudge… but not the clotted cream type that (despite being delicious) doesn’t always leave you feeling all that healthy.
My new favourite and hopefully soon to be a new favourite at Cotes Mill is this incredibly easy, yummy and much healthier, Tahini Date Fudge. With the perfect balance of sweet and salty, it’s a super satisfying mouthful of heaven when you’re in the mood for something that tastes just as indulgent as the real thing, although in my opinion, it knocks the socks off the real thing!
Give it a go and keep it in your fridge for whenever you’re in need of a blissful moment of ‘me time’ or want to impress your guests with something a little different…
– 350g pitted dates
– 450g tahini
– 8 tbsp coconut oil, plus extra for greasing
– 2 big pinches sea salt
– 3 tbsp maple syrup
– 3-4 tbsp sesame seeds
– Grease and line a 30cm x 20cm baking tin
– Place the dates, tahini, coconut oil and sea salt in a food processor and blitz for 1-2 minutes until the dates are broken down and it’s a fairly smooth batter (some small chunks of date are never a bad thing!)
– Transfer the mixture to a bowl and stir in the maple syrup until it’s all combined. Give it a quick taste test – if it’s not sweet enough for you, add more maple syrup or if you like it with some more salty kicks then add another pinch!
– Pour into your prepared tin and level out, then sprinkle over the sesame seeds for an even coating.
– Place in the fridge and leave to set for a couple of hours before slicing into chunks. Keep it in the fridge to bring out whenever you’d like some – it will slowly get softer at room temperature!
The fudge will keep for weeks in the fridge and can also be frozen if you fancy making a big batch! This recipe is vegan and gluten-free.