Description
Twelve small squares of cocoa-tahini fudge that must stay frozen until serving.
Ingredients
Scale
- 3/4 cup Stirred, runny tahini
- 1/3 cup Pure maple syrup
- 1/4 cup Unsweetened cocoa powder
- 3 tablespoons Refined coconut oil, melted but not hot
- 1 teaspoon Vanilla extract
- 1/8 teaspoon Fine salt
Instructions
- Line an 8-by-4-inch loaf pan with parchment overhang. Stir tahini thoroughly before measuring 3/4 cup so the oil and solids are evenly distributed.
- Whisk tahini with 1/3 cup pure maple syrup, 1/4 cup unsweetened cocoa, 3 tbsp melted but not hot refined coconut oil, 1 tsp vanilla and 1/8 tsp salt until smooth and glossy.
- Spread evenly into the small lined pan. Freeze at least two hours until firm enough to cut, then lift out by parchment and slice into twelve small squares.
- Serve directly from cold storage because coconut-oil fudge may soften quickly at room temperature. Record actual thickness, set time, sesame bitterness and cuttable texture in a kitchen trial; do not claim a shelf-stable gift.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: two-hour freezer set; tahini and coconut-oil brands change firmness and melt rate.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 0 minutes
- Category: Candy
Nutrition
- Serving Size: One small square