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Freezer Fudge Cashew Tahini Style
Prep Time: 00:05
Cook Time: 00:30
1/2 cup tahini
1/2 cup cashew butter
1/4 cup melted coconut oil
2 dates, pits removed and blended into paste
1/2 tablespoon pure vanilla extract
1/4 teaspoon salt
salted chocolate topping
2 tablespoons for sprinkling on top
maldon or fancy sea salt, for sprinkling on top
1Line an 8x4 inch loaf pan with parchment paper (tip: If you want the parchment paper to stay down rub a little coconut oil onto the pan first and then stick the paper down)
2Puree the dates in a blender until they form a paste.
3In a medium bowl, mix together the tahini, cashew butter, coconut oil, date paste, vanilla and salt until smooth.
4Pour the fudge into the prepared pan. Freeze for 5-10 minutes, then remove the pan from freezer.
5This is where the fun begins. If you are using the chocolate and Maldon salt topping sprinkle 2 tablespoons of chocolate chips on top of the fudge and press them in a bit if necessary. Freeze until firm (about 30 minutes).
6Remove the pan from the freezer and sprinkle with a little Maldon or regular sea salt. Let the fudge warm up for about 3 minutes and then cut them into 15 squares.
7Store fudge in freezer safe container in the freezer for up to 3 months.
Other topping options Dried cherries A boost of fibre and added crunch -sprinkle with hemp hearts, chia seeds or other seeds of your choice -I used Skinny B cereal in the picture Swirl of Chocolate if you want to get fancy Melt chocolate chips with coconut oil and drizzle it over the top.
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