Food
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18th August 2018
06:22pm BST
Ingredients
13 (250g) pitted medjool dates
1/2 cup (120ml) tahini
Pinch of salt
200g dark dairy-free, sugar-free chocolate, melted
Method
Add the dates, tahini and salt to a food processor and blend until combined (see video above for reference).
Press into a loaf tine (I used a 22×12 cm loaf tin). Freeze for 1-2 hours.
Slice into 12 even pieces and dip into the melted chocolate ensuring each piece of fudge is fully covered.
Allow the chocolate to set. Enjoy!
Store in an air-tight container in the fridge for up to 5 days. You can freeze the leftovers, just ensure you take them out of the freezer 15-20 minutes before serving.
(Recipe and image via Nadiashealthykitchen.com)Explore more on these topics:
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