by Karen Swan.
A nut free version of the other week’s Salted Peanut Butter Fudge.
3 T coconut oil
1/3 cup + 2 tablespoons rice malt syrup
1 tsp vanilla powder
1/4 cup coconut cream – shake the can vigourously prior to opening.
Sea Salt for sprinkling.
Sesame Seeds for sprinkling.
Line the sides and base of a cake tin or loaf pan (This time, I used a little silicone mold, but normally, I’d use my 20cm square tin with removable base)
In a medium saucepan, melt the coconut oil and the syrup.
Add the tahini, vanilla, coconut cream and a pinch of salt.
Stir well and don’t let it boil!
Pour into the mix evenly into each tin.
Sprinkle with extra salt and sesame seeds (I gave them a little dusting of coconut sugar too!)
Freeze for at least 2 hours, then pop out of the molds or slice before storing in the freezer.