Can I be honest? These are my absolute favorite fudge bars ever. If that sounds egocentric, I'm sorry (#notsorry). Just try them, you'll see what I mean. The tahini/fudge combo is, well, very enticing!
- 1 cup tahini (sesame paste)
- ⅓ cup raw coconut oil, room temperature
- ¼ cup pure maple syrup
- ½ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ¼ cup unsweetened cocoa powder
1) In a medium bowl, whisk together the tahini and coconut oil until smooth. Add the maple syrup, salt, and vanilla and stir until creamy. Divide the mixture evenly between two small bowls. Whisk the cocoa powder into one bowl.
2) Pour the batter without cocoa powder into an 8-inch baking dish. Dollop the cocoa powder portion on top and use a toothpick or the back of a spoon to swirl the two together and create marble effect (do not stir until combined-the swirls should be distinct). Refrigerate in a sealed container for at least 2 hours or up to overnight to harden.
3) Cut the fudge into twelve 2-inch blocks and store in an air-
tight container in the freezer to keep their firm texture.