Tahini Coconut Fudge
A delicious guilt-free treat that will bring joy to all who manage to steal a slice. Our fabulous retreat chef Catherine from Wildings Vegan Kitchen has lovingly shared it with our The Zest Life community to enjoy!
-150g Medjool dates (other types might need pre-soaking if they’re quite dry)
-2 tablespoons maple syrup
-80g desiccated coconut
-pinch of salt
-1 tsp vanilla extract
*optional topping of toasted coconut
1- Blend all ingredients together in a food processor until the mixture forms a ball
2-Press into a lined square dish – the mixture won’t spread, so pat down to the desired height for your squares
*sprinkle toasted coconut over the top of your fudge if using
Freeze/refrigerate for 30 minutes before slicing
Keeps well in the fridge in a sealed container for up to a week
If you would like to see more Wildings Vegan Kitchen content, visit her Facebook Page. If you love this recipe, drop her a like, comment or message!