You may have gathered by now that I’m a great fan of tahini. I like it in both savoury and sweet things. Not as overpowering as nut butters and rich in calcium, magnesium, potassium and iron.


1 cup tahini

4 tbsp cacao powder

4 tbsp melted coconut oil

4 tablespoons honey, adjust to taste to taste. You could also sub this out for Stevia

1 tsp vanilla extract

Course sea salt, to taste

Line an 8×5 inch bread loaf pan with parchment or wax paper.

Add all of the ingredients except for the salt into a bowl and mix well. Taste and add more sweetener if needed.

Pour the batter into the parchment-lined pan, sprinkle with coarse sea salt, then put the pan in the freezer for an hour or until solid.

Remove the fudge and cut into squares. Sprinkle more coarse sea salt on top if desired.

Store in freezer until ready to serve.

Original Recipe on my heartbeats.com

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