Maple and tahini fudge

Name: Maple and tahini fudge
Prep time: 15 min
Total time: 375 min
Yield: 12
Ingredients: 120 g dark almond cream; 40 g maple syrup; 20 g coconut chipsko; 80 g tahini (sesame paste); 100 g walnut kernels; 60 g coconut oil; 1 pinch salt

desserts

Total: 6 hr 15 min. | Active: 15 min.

vegan, lactose-free, gluten-free

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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.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

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

How it's done

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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