Sesame and chocolate are a match made in heaven. These fudge bars are a perfect treat to keep in the freezer for when you’re hankerin’ for a bittersweet pick me up.
I have a huge tub of tahini in the fridge so I’ve been using it non-stop this week. The tahini gives these bars a fudgy, smooth texture and the toasted sesame seeds add a bitterness that pairs really well with the sweet chocolate.
What you’ll need:
1/4 cup tahini
1/4 cup full fat coconut milk
2 dates, soaked for about 30 minutes
2 tbsp coconut butter (also known as coconut manna)
1 tbsp cocoa (add an extra tbsp if you like it dark)
3 tbsp sesame seeds, toasted
Pinch of sea salt
Stevia (optional, if you want it sweeter)
Blend up the dates and coconut milk first in a food processot and then add the coconut butter, tahini, cocoa and salt. Blend until totally smooth. Spoon into a parchment lined container, sprinkle with toasted seeds and freeze for at least 2 hours.
^My new favourite ingredient! You will be seeing this a lot in the coming weeks!
These came out so creamy, like real milk chocolate! You can use the chocolate fudge base as a canvas for many other ingredients like orange or mint extract, roasted almonds, cranberries…the possibilities are endless!