Freezer fudge is one of our favourite things to make. It's pretty much impossible to mess up and lasts for weeks in the freezer (if you've better self-control than us!). This tahini and pine nut version is a twist on traditional fudge flavours and is seriously one of the nicest combos we've ever had. Combine this with a little pinch of salt and this will be your new go-to!
Tahini is a great alternative when you need to make a recipe nut-free. It's full of unsaturated fats which reduces inflammation and is great for your heart health. The iron in tahini is also a big bonus for veggies and vegans. But make sure to use unhulled tahini, or sesame butter, as it's much more nutritious!
- 100g dark chocolate (use 70-85%)
- 4 TBSP coconut oil
- 270g (1 cup) unhulled light tahini
- 65g (¼ cup) almond or cashew butter (replace with more tahini for a nut-free recipe)
- ½ tsp vanilla
- 3 TBSP maple syrup
- ½ tsp sea salt flakes
- 50g pine nuts (roasted)
- handful of cacao nibs (optional)
- Break up the dark chocolate and add to a pot with the coconut oil.
- Place the pot on a low heat and slowly melt the chocolate, stirring often.
- Add the tahini, almond butter, maple and vanilla to a mixing bowl and combine.
- Stir the chocolate and coconut oil into the tahini mixture and mix well.
- Roughly chop the pine nuts and add to the mixture (save a handful for the top).
- Then mix in the salt.
- Pour into a container lined with baking paper — we used an 8x8 brownie tin but use whatever you have.
- Sprinkle with some cacao nibs and pine nuts.
- Cover with clingfilm and leave to set in the freezer for at least 2 hours.
- Cut into squares and store in an airtight container in the freezer.