Name: Raw Date & Tahini Vegan Fudge Recipe
Total time: 1 h 15 min
Yield: 6
Ingredients: 150g Pitted Dates; 125g White Sesame Tahini; 2 tbsp Coconut Oil; 1/4 tsp Vanilla Extract; Flaked Sea Salt to sprinkle over the top

This dense and delicious fudge with chunky dates will have you coming back for more! Extremely moorish it will leave you feeling satisfied and nourished with a blend of super healthy ingredients in this easy to make recipe.

Equipment

1 Loaf Tin
Non Stick Baking Parchment
Blender
Spoon

Ingredients

150g Pitted Dates
125g White Sesame Tahini
2 tbsp Coconut Oil
1/4 tsp Vanilla Extract
Flaked Sea Salt to sprinkle over the top

Method

Line a loaf tin with non-stick baking parchment.
Combine all the ingredients (excluding the salt) in a food processor, blending until you have a smooth paste.
Transfer the mixture into the prepared loaf tin and press down with the back of a spoon to make it as smooth as possible. Sprinkle over the sea salt flakes.
Freeze until firm (at least an hour) then remove from the tin and cut into squares.
Store in an air-tight container in the freezer for up to a month.

Click to enlarge

Benefits description

The health benefits of this delicious fudge come mainly from sesame seed tahini. These seeds are certainly not small fry when it comes to packing a nutritional punch! Packed with antioxidant minerals such as zinc, copper and manganese - these minerals work together to gently detox our bodies from everyday pollutants and oxygen free radicals. Also bursting with B vitamins; B1, B2, B3 and B9 (folate), these are essential to the optimum function of the central nervous system, cognitive and memory prowess and are great mood stabilisers. With calcium, magnesium and phosphorus which all contribute to strong bones and healthy teeth, you can pander to your sweet tooth in the full knowledge you are also benefitting your health!

The dates will provide a healthy dose of fibre and coconut oil a healthy dose of essential fats.

The Pink Rose Bakery

Kirsten has been baking for as long as she can remember. In 2012 she discovered she was intolerant to gluten and oats, as a life long lover of cake (biscuits and cookies) and the joy she got from making them, the idea of having to give them up was... disappointing. Realising that she loved to bake, take pictures and write she set up "The Pink Rose Bakery" in January 2013 and hasn't looked back!

Her ethos behind this blog is a simple one – to provide recipes that taste as good as they look and be good enough to fool even the most ardent gluten addict. She also tries to make them as healthy as possible, using whole grains, dairy free options and unrefined sweeteners – like coconut sugar. She has realised when your gut has been damaged -albeit unknowingly – by years of eating gluten it is important to help it heal by eating good nutritious food, but sometimes you just need a good old fashioned butter and sugar laden cake. But just a small slice . . .

She spends most weekends in the kitchen, batter splattered notebook, pen and camera (which hopefully isn’t batter splattered) by her side, experimenting and creating. Not everything works the first time, but that is part of the fun.