RAW FUDGE – RECIPE

RAW FUDGE – THAT JULIE MAKES.

What you will need:

  • A winning smile.
  • A kitchen.
  • A skimpy frock.

What you will really need.

  • Several Dates. Not on Match.com or plentyoffish.com or hunkyhunks.com, but the pitted chewy Midjool ones. A teacup full will do.
  • A cupful of Tahini – NOT Tahiti (which is a Pacific Island and difficult to get into a cup) Organic Tahini with no added crap – emulsifiers, preservatives, paint stripper etc.
  • Coconut Oil – Two tablespoons. Careful how you shin up the tree.
  • Sea Salt – Any sea will do.
  • Sesame Seeds or Decimated Coconut to Decorate. Do NOT use White or Gloss Emulsion, unless you are really, really pissed.

HOW TO MAKE THE FUDGE

  1. Line a baking tin (about 11cm x 17cm) or 12 x 18 inches in proper measurements.
  2. Put the dates, tahini (NOT Tahiti), coconut oil and 1/8th of a teaspoon of salt flakes into a food processor and blend to a thick paste.
  3. Put the mixture into the baking tin and spread and smooth down with a spatula, or something similar.
  4. Decorate the top with either slices of dates, sesame seeds or your decimated coconut.
  5. Freeze for 15 mins or chill in the fridge till firm, about 30 mins. That is the fudge and NOT you.
  6. Slice into squares. Store in the fridge or freezer.
  7. Eat chilled, from frozen is OK.

Just how easy is that ??

Enjoy.

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