Tahini Fudge

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

1/4 cup raw unsalted pumpkin seeds
1/4 cup raw unsalted sesame seeds
1 cups + 2 tablespoons raw tahini (sesame seed paste) excess oil drained
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup chocolate chips 

Makes 32 1x 2-inch (2,5x5 cm) fudge slices

Instructions       

1.  Grease and line an 8x8-inch (20x20 cm) baking pan with parchment paper and coat the top of the paper with coconut oil.
2. On a dry cookie sheet toast pumpkin seeds for 6 minutes at 350ºF/180ºC. At 6 minutes, add the sesame seeds and toast another 4 minutes or until seeds start to pop as they turn lightly brown. Set aside and let cool completely.
3.  First drain the excess oil from your jar of sesame seed paste (tahini). In a large bowl, combine drained tahini, maple syrup, melted coconut oil, vanilla and salt. Stir to blend into a smooth batter. Stir in cooled toasted seeds and chocolate chips.
4.  Scoop fudge into the prepared pan and spread evenly. Sprinkle large crystal salt on top. Freeze pan for 1 hour or until set. Remove parchment from pan and set fudge on counter for 10 minutes before cutting into desired sizes.
5.  Alternately, scoop fudge into half-balls using an ice cream scoop, set them onto a sheet pan to freeze and sprinkle with large crystal salt. Enjoy fudge at cool room temperature.

Photos by Milkshake Creative

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