Black Sesame Tahini Fudge
Ingredients
For the slice/fudge
325g jar of Black Tahini
250g jar of Cashew Butter
2 heaped tbsp Vanilla Protein Powder
1/2 cup melted Coconut Oil
3 tbsp Maple Syrup
325g jar of Black Tahini
250g jar of Cashew Butter
2 heaped tbsp Vanilla Protein Powder
1/2 cup melted Coconut Oil
3 tbsp Maple Syrup
For the chocolate layer
200g Dark Chocolate
Black Sesame Seeds to top
Instructions
- Mix together in a bowl all slice ingredients and use a whisk to get rid of any lumps.
- Pour into a lined baking tray and set in the freezer for 30 minutes.
- Before taking the fudge out of the freezer, melt 200g dark chocolate using bain-marie method (bowl over a pot of simmering water).
- Pour the chocolate over the fudge layer and top with sesame seeds.
- Set in the freezer for another 30 minutes. Slice with a hot knife and store in the fridge for 1-2 weeks.
