This is a delicious candy alternative and so easy to stir together. It takes a little time to set up in the freezer, but well worth the wait. This is a treat that is gluten and dairy free. If nuts are something you avoid, add in chopped pumpkin or sunflower seeds for texture in place of the almonds.
- 1/2 cup tahini
- 3 tablespoons of cacao powder
- 2 tablespoons maple syrup
- 4 tablespoons cacao butter or coconut oil
- pinch of Himalayan salt
- 1/2 cup chopped almonds
- 1/3 dried cranberries or cherries (optional)
Melt the cacao butter or coconut oil in a mixing bowl over a pot of steaming water. When melted, add the tahini, cacao powder, maple syrup and salt. Stir with a whisk to combine into until smooth. Then add in the chopped nuts and dried fruit, if using.
Line a small rimmed dish with parchment paper and pour in the mixture, smoothing out the top.
Chill in the freezer for two hours, cut and serve. Keep refrigerated. Fudge will last for two weeks in refrigerator, longer in the freezer.