Tahini and nut fudge

Babiche Martens

Tahini is surprisingly rich in taste which makes it a great base for this healthy, fudgy vegan slice. There’s a little bit of sweetness from the dates, plus a few other bits whizzed up into a delicious snack. Get creative and add your favourite nuts and seeds. I keep it in the freezer but do leave it on the bench for five minutes before eating to bring out the creaminess. Once you have made this, you are sure to double the recipe the next time!

Ingredients

1 cup	Dates, use dried ones (Main)
½ cup	Tahini (Main)
¼ cup	Coconut oil, melted
¼ tsp	Vanilla essence
1 cup	Desiccated coconut
½ cup	Ground almonds (Main)
¼ cup	Cranberries (Main)
¼ cup	Macadamia nuts (Main)

Directions

1. Line a 20 x 15 tin with baking paper.
2. Pour boiling water over the dates and soak for 20 minutes. Drain.
3. Into a food processor place the dates, tahini, coconut oil and vanilla. Blend until smooth and fudgy. Add the coconut, almonds, cranberries and nuts, blending again until roughly chopped.
4. Spread the mixture evenly into the tin. Cover and freeze for 4 hours. Cut into small pieces. Place into a container and return to the freezer.

More of Angela's recipes with spice

• Masala chickpeas in baked potatoes
• Prawn, courgette and feta spaghetti