onfig', 'AW-881663579'); Crunchy Coconut, Tahini and Date Fudge - Seed + Mill

Crunchy Coconut, Tahini and Date Fudge

Crunchy Coconut, Tahini and Date Fudge
We adapted this recipe by one of our favorite Australian bakers, Donna Hay. You can freeze squares of fudge and eat them straight from the freezer! But, we also recently discovered that melting a square of this fudge into a hot bowl of oatmeal for breakfast is life changingly delicious! Even better, these tasty bites are gluten free, vegan and refined sugar free too!

INGREDIENTS

20 soft Medjool dates (400g), pitted
¼ cup Seed + Mill Organic Tahini 
¼ cup raw cacao or cocoa powder
1 tsp cinnamon
1 tsp vanilla

FOR THE TOPPING
½ c shredded coconut
¼ c sesame seeds
2 tbs maple syrup

STEPS
1. Preheat oven to 325F. Line a baking sheet with parchment paper. Mix topping ingredients in a bowl and spread over baking sheet evenly. Bake, stirring halfway, for 10 mins or until golden brown. Set aside to cool.
2. Place all of the remaining ingredients in a food processor and blend until smooth. If your dates were a little firm, you may need to soak them in boiling water to soften. Or you can add some date syrup with the dates to loosen in the processor. Spread the mixture into a parchment lined loaf tin. Press the coconut topping over the base and freeze until firm. Once firm, cut into bars or squares.

Makes 16 and will last in the freezer for up to a month.






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