Who loves tahini? I am just about obsessed with the stuff. It has lots of calcium, hooray! But it’s also just delicious! I love using it to get that peanut-buttery taste, but still keeping things nut free so they are safe around kids with nut allergies. I do use raw, cold-pressed tahini for things like this where I really want the tahini taste to shine through. I find other tahinis to be too bitter and not peanutty enough for my taste.
So, these little raw fudge squares are pretty awesome. Nut free: check! Raw: check! No refined sugars: check! Lots of other benefits: check! I love a good guilt-free treat.
Oh, and did I mention there are only FIVE ingredients? Just like my raw caramel dip, which has been getting rave reviews from consultants in my branch who tried it at a Branch Meeting and have since made it at home with great success. Easy peasy!
This is ridiculously easy to make – chuck everything in together, whizz it up, and pop it in the fridge to set. It will last ages… I still have some in the fridge, a week later. And it’s still delicious!
Nut-Free Raw ‘Peanut Butter’ Banana Fudge
220g raw coconut oil
250g tahini (cold-pressed!)
140g raw honey
1 whole banana, peeled and broken into 3 bits
2 vanilla beans (or just 1, I looooove vanilla)
1) Weigh coconut oil, tahini and honey into TM bowl. Add banana and the seeds from the vanilla bean(s). Blend on speed 6 for a total of approx. 30 seconds, stopping to scrape down every 5-10 seconds. Spread fudge mix in a 20x20cm square cake tin lined with baking paper, and put in the fridge to cool for at least 2 hrs.
As the hardness of the coconut oil will change based on the climate, so will the processing time – I strongly recommend you check the mix every time you stop to scrape down. You want a mixture like the one below. You don’t want the coconut oil to start separating, because then it won’t set as smoothly. It will still taste awesome though, so it’s not a huge drama.