Maple and tahini fudge

Maple and tahini fudge

Total: 6 hr 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 225 kcal
, Fat: 21 g
, Carbohydrate: 4 g
, Protein: 5 g

Fudge is a creamy, semi-soft sweet, not dissimilar to toffee. Traditionally, fudge is made with copious amounts of sugar, icing sugar or sugar syrup as well as butter, cream and other ingredients such as nuts or cocoa. My version not only requires zero cooking, it also only contains tahini and almond butter, and is sweetened with maple syrup.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fudge

120 g dark almond cream
80 g tahini (sesame paste)
60 g coconut oil, melted
40 g maple syrup
1 pinch salt
80 g walnut kernels

To freeze

20 g coconut chipsko
20 g walnut kernels
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Utensils

One rectangular tin (approx. 21 x 15 cm)

How it's done

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Fudge

Mix the almond butter with all the other ingredients up to and including the salt. Mix in the walnuts, transfer to the tin. Cover and freeze for approx. 6 hrs.

To freeze

Cut the mixture into squares, decorate with coconut flakes and walnuts. Store in the fridge until ready to serve.

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