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.