This is a simple version of my homemade chocolate turned into a sesame tahini fudge. Like I said in the original recipe, it can be adapted into many different flavours. It is 100% sugar free and candida friendly too.
Though they were thoroughly enjoyable, the only thing I might change next time I make this is to add some more sesame seeds to create a thicker surface at the top. When I first imagined them I thought of a crispy top and it just didn’t quite get there on this occasion. Another way I could accomplish this is to make them a thinner version, would could also be nice.
The other great benefit of this sugar free sesame tahini fudge is that it is high in calcium. Tahini and sesame seeds are both a great source of non dairy calcium. So perhaps you’ll give them a go and enjoy them as much as I did
- 2 Tablespoons raw cacao powder
- 2 Tablespoons coconut oil
- 1/2-1 teaspoon liquid stevia – depending how sweet you like it
- 1/4 teaspoon vanilla extract
- 2 Tablespoons tahini (sesame paste)
- 1 Tablespoon lightly roasted sesame seeds – or like I said above, add 2-3 tablespoons and give that a go
- Heat a small saucepan, add the sesame seeds to the pan and lightly pan roast for a few minutes to slightly brown them
- If the coconut oil is hard put a bowl over a small saucepan of boiled water and melt it
- Add the rest of the ingredients to melted coconut oil
- Stir well to combine and just do a small taste test to see if it is sweet enough for you. Note, the flavour changes quite a lot when cold but you will get a sense of it, so you can adjust stevia to suit
- Lay some plastic film (glad wrap) into a small plastic container
- Pour the mixture into the container and stick it in the freezer for at least 15 miutes (if you want to eat it now), or just stick it in the fridge. Note, the thickness of the fudge will depend on the size of the container.
- Take it out of the container, reomve the plastic and cut it into small squares and eat it as desired
Nutritionist & Health Counselor
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