In need of a creamy and nutty snack to satisfy your sweet tooth, without the guilt?
Enter this delicious melt-in-the-mouth fridge fudge from the Hemsley sisters new cookbook 'Good + Simple'. Easy to whip up and made from just three ingredients, it's a simple solution to avoid refined sugar with no compromise on flavour...
"Make sure to choose a whole food tahini which contains no emulsifiers (the tahini should naturally separate in the jar) otherwise your fudge might not set properly. You could upgrade to the more nutritious dark tahini which has a bitter flavour, if you like. The fudge keeps really well in the fridge or freezer, so make double!"
Tahini Date Fridge Fudge
I N G R E D I E N T S
85g of pitted dates (chewy dried dates rather than the larger soft ones), or to taste
110g 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)
M E T H O D
Line a small baking tin – about 11cm x 17cm– or similar-sized container (we use a glass lunchbox) with baking parchment.
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.
Transfer the mixture to the prepared tin and use a spatula to press the mixture down evenly.
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.
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.
Recipe from 'Good + Simple', by Jasmine Hemsley & Melissa Hemsley, photography by Nicholas Hopper.