This one is nutty and extra rich. If you like tahini, you will enjoy. It's a slight twist on the middle eastern 'halawa/halva' recipe, which typically includes a mix of tahini (sesame seed paste) and sugar with nuts. I've used a small portion of maple syrup instead of sugar (to thicken the mixture) and dark, dairy free chocolate (cacao butter and cacao).
You can crumb and chop up the fudge after it's set and add it to homemade ice cream - I enjoy it with vanilla ice cream.
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Tips
Use a cooking thermometer or if you don't have one, don't take your eyes off the syrup when cooking!
You want to get the maple syrup to the right temperature so that when you pour it into the tahini mix, it starts to thicken the mixture and pull away from the sides of the bowl. My tip for those that don't have a cooking thermometer, is watch the maple syrup until it starts to foam and bubble, then take it off heat and add to tahini paste and mix through immediately. Careful not to over mix, stop mixing when the mixture becomes thick.
Buy a good tahini paste
Your tahini paste should read "100% sesame seeds" on the nutrition ingredient label. No added sugar or oils.
These oils will spoil the texture of the halawa dessert pictured. You want the texture to be soft and flaky. My tip is look at the 'international' section of your supermarket aisle for authentic tahini paste without the 'health aisle' price tag. When you open the tahini bottle, it will have natural oils on top. Ensure you mix through or shake the bottle before pouring into your mix.
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A no-bake, sweet snack that is rich in tahini flavour and creaminess. Ready to serve in 2 hours and absolutely delicious as a small snack to satisfy sweet cravings.
Tahini and chocolate fudge
Time: 2-3 hours Yield: 12-14 Serves
Nutrition Facts (coming soon)
Ingredients
1/4 cup dark chocolate, melted
1/4 - 1/2 cup maple syrup (100% natural. I used 1/4 in my recipe to reduce sweetness. It still firms up with 1/4 cup maple)
1 cup 100% tahini paste (hulled, not sweetened. If you buy unhulled it's more bitter)
Handful of hazelnuts
A cooking thermometer🌡️
Method
1. Melt chocolate over bain-marie on low to medium heat.
2. Meanwhile, add maple syrup into pot on stove top and heat until it reaches 130° (or golden and bubbly).
3. Take chocolate off heat, mix tahini through.
4. When maple syrup reaches temp or starts to bubble and foam, take it off heat and mix through your tahini and chocolate. Stop mixing when it has thickened.
5. Add hazelnuts or other nuts to your mixture.
6. Use a spatula to pour mixture into a tray lined with baking paper.
7. Refrigerate for 1-2 hrs until firm.
8. Take the fudge out of tray and flip to remove baking paper. Cut to desired sizes and serve, or crumble/cube and mix into ice cream!
