Tahini Chocolate Fudge
I always loved fudge, and it was a hard one for me to give up when I went vegan. I have fond memories of my childhood, eating fudge with my step-mother, in her house full of backyard animals and exotic spices in the kitchen. Tahini is a staple in our house - normally for savoury dishes, but it works wonderful in deserts, especially this one, making in creamy and melt-in-your-mouth as any dairy fudge ever was!
1/2 cup maple syrup ( make sure it is the real one - not "flavoured syrup)
3 tablespoons coconut oil, make sure it is melted.
340g hulled tahini
3 tablespoons raw cacao nibs
2 tablespoons raw cacao powder
2 teaspoons vanilla extract
2 teaspoons of rose water
Line a small tin baking tray with baking paper.
Mix all the ingredients minus the cacao nibs in a bowl, then scrap them into the baking tray. Sprinkle the nibs over the top and set in the freezer for 4 hours or over night.
Cut into bit size squares and serve as soon as you take them out as they melt quickly!