Dairy Free + Easy Healthy Recipes + Snacks/Sweet Treats + Vegan

Tahini Date Fudge

15 October 2016
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A bite sized snack or melt-in-the-mouth dessert that’s sweet and nutty with a creamy texture. This fool-proof recipe is mineral-rich and full of protein and fat to keep you feeling energised. A huge thank you to the wonderful Jasmine & Melissa Hemsley a.k.a. the Hemsley sisters, for sharing this divine recipe!

Ingredients

Makes: 18 squares

  • 85g (about 1/2 mugful) of pitted dates (chewy dried dates rather than the larger soft ones), or to taste.
  • 110g (about 1/2 mugful) light tahini (make sure it doesn’t contain emulsifiers)
  • 2 tablespoons coconut oil, at room temperature, or extra-virgin olive oil
  • Sea salt flakes
  • 1 tablespoon white sesame seeds or desiccated coconut, to decorate (optional)

 

 

Method

  1. Line a small baking tin – about 11cmx 17cm– or similar-sized container (we use a glass lunchbox) with baking parchment.
  2. Slice one of the dates finely and set aside to decorate the top of the fudge. Place the rest of the dates in a food processor with the tahini, coconut oil or EVOO and 1⁄8 teaspoon of salt flakes and blend to a smooth, thick paste. Taste and add more salt if desired.
  3. Transfer the mixture to the prepared tin and use a spatula to press the mixture down evenly.
  4. Decorate the top with the date slices and a sprinkle of sesame seeds or desiccated coconut (if using), pour over any leftover oil from the food processor and press down gently.
  5. Freeze or chill in the fridge until firm – about 15 minutes in the freezer and 30 minutes in the fridge. Slice into squares, then store in the fridge or freezer. Eat chilled/frozen straight from the fridge/freezer.


Notes:

You can upgrade to the more nutritious dark tahini which has a bitter flavour, if you like. This keeps really well in the fridge or freezer, so make double!

Extracted from Good + Simple by Melissa and Jasmine Hemsley. (Ebury Press, $49.99) Photography by Nick Hopper.

 

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