Posted by Bake Club on Tuesday, July 22, 2014 Under: sweets
By Frances Thanks My Darling Lemon Thyme for this lovely recipe - full of good things that my two-year-old likes too. 1/2 cup natural sweetener (I used rice malt syrup) 3 tablespoons virgin coconut oil 300g tahini (I use unhulled) 2 tablespoons raw cacao powder (or cocoa powder) 1/2 c raisins, that have been soaked (you can also use 3 Tbs raw cacao nibs or toasted nuts) 2 teaspoons vanilla extract a good big pinch of sea salt flakes Line a small tin or container with baking paper (my tin was about 20cm square). Gently heat rice malt syrup and coconut oil in a saucepan over low heat until just
melted. Remove from the heat and add the rest of the ingredients except
for the sea salt, working quickly to mix to a smooth runny-ish paste.
Transfer to the container, scatter the top with extra cacao nibs/nuts/raisins if you wish and a
good sprinkling of sea salt flakes then pop into the freezer for at
least 4 hours, or overnight to set. Cut into squares to serve
immediately. This fudge melts fast to enjoy straight from the freezer
and store any leftovers in a lidded container.