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We wholeheartedly believe that the products you put on your skin should be safe enough to eat. Our skincare is made from whole, real ingredients good enough to cook with and we're here to show you how!

This Dark Chocolate Tahini Fudge is a rich delicious treat... perfect for the holidays or to enjoy anytime! Did we mention that it's also vegan and gluten-free?!

Original Recipe from Hungry Haley.

This recipe highlights these Miiko Skin Co ingredients:

Dark Chocolate Tahini Fudge

INGREDIENTS

For the Dark Chocolate:

  • Homemade Chocolate (option to purchase vegan dark chocolate)
    • 1/4 C - honey  (Windriver Farms)
    • 1/4 C - cocoa butter  (Harmonic Arts)
    • 1/4 C - cacao powder  (Harmonic Arts)
    • Add 1-3 tbsp coconut milk for consistency

For the Tahini Fudge:

  • 1 2/3 cup dark chocolate
  • 1/3 cup full-fat coconut milk
  • 1/4 cup coconut oil (Ostro Organics)
  • 2-3 tbsp. tahini
  • Sea salt, for garnish (Vancouver Island Salt Co)

DIRECTIONS

  1. First create the dark chocolate, by melting down the cocoa butter, cacao powder, coconut milk and honey using the double-boiler method. You can add more or less honey or cacao powder as you like to alter the taste and texture of the dark chocolate. Then move on to the fudge recipe below
  2. Melt the chocolate (home-made or store-bought), coconut oil, and coconut milk in a double-boiler over low heat until smooth, about 8-10 minutes. Stir continuously to prevent burning. Remove from heat when smooth.
  3. Line a square or rectangular glass dish with parchment paper. The size will vary depending on how thick you want the fudge - larger dish = thinner fudge, while a smaller dish = thicker fudge. Pour the melted ingredients into the dish and use a rubber spatula to smooth into an even layer. Refrigerate 30 minutes to cool and begin the solidifying process.
  4. Carefully drop small spoonfuls of the tahini on top of the cooled fudge and use a toothpick to drag the tahini around the surface to create swirls. Repeat with the remaining tahini, then sprinkle lightly with sea salt.
  5. Refrigerate again until completely firm, about 2-3 hours. Then, slice into small squares using a sharp knife. Serve within 30 minutes if not storing in a cool location. Keep leftovers in an airtight container in the fridge or freezer.

Enjoy!

    December 18, 2019 — Sarah Higgins

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