Crunchy Coconut, Tahini and Date Fudge
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
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.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!