chocolate tahini fudge

This no bake, no fuss treat is my weapon of choice when the afternoon or late night sugar cravings hit. Keep it in your freezer, and always be ready to slay the cravings beast!
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Ingredients:
2 tbl maple syrup*
1/2 cup hulled or unhulled tahini
2 tbl raw cacao  or alkalised cocoa powder 
2 tbl coconut oil, melted
1 tsp vanilla essence

Method:
Simply stir all ingredients together in a bowl. If the mixture feels too thick, add a tiny splash of water.

Pour into in a lined container, or in silicone  ice cube trays sprayed with a bit of oil. Its a blissfully thick and fudgy consistency so you'll need to press the mixture into corners, nooks and crannies. Pop in the freezer.

They will be ready to eat in an hour. Cut into squares (or if you've used silicone molds, just pop them out). Scoff a couple then return the rest to the freezer in an airtight container. 

This fudge, like most raw, wholefood treats, needs to be kept in the freezer. They can be kept for up to 6 weeks.

*use any sweetener you fancy: maple syrup, honey, rice syrup, even a handful of mashed dates

PIMP MY RECIPE:
You can add any flavours you like to the mix: A shot of coffee, some mint essence, orange zest & cardamom...go crazy!


You can also sprinkle things on top. I like using cacao nibs and sea salt flakes.