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.