Food, 17.03.2016

Recipe of the Week: Hemsley + Hemsley Tahini Date Fridge Fudge

Tahini Date Fridge Fudge (makes about 18 fudge squares)

  • 85g (about 1 mugful) of pitted dates (chewy dried dates rather than the larger soft ones)
  • 110g (about 1 mugful) of light tahini
  • 2 tablespoons coconut oil, at room temperature, or extra-virgin olive oil
  • Sea salt flakes
  • 1 tablespoon white sesame seeds or desiccated coconut, to decorate
  1. Line a small baking tin – about 11cmx 17cm– or similar-sized container (we use a glass lunchbox) with baking parchment paper

  2. Slice one of the dates finely and set aside to decorate the top of the fudge. Place the rest of the dates in a food processor with the tahini, coconut oil or EVOO and 1⁄8 teaspoon of salt flakes and blend to a smooth, thick paste. Taste and add more salt if desired.

  3. Transfer the mixture to the prepared tin and use a spatula to press the mixture down evenly.

  4. Decorate the top with the date slices and a sprinkle of sesame seeds or desiccated coconut (if using), pour over any leftover oil from the food processor and press down gently.

  5. Freeze or chill in the fridge until firm – about 15 minutes in the freezer and 30 minutes in the fridge. Slice into squares, then store in the fridge or freezer. Eat chilled/frozen straight from the fridge/freezer.

    TOP TIP: You can upgrade to the more nutritious dark tahini which has a bitter flavour, if you like. This keeps really well in the fridge or freezer, so make double!

Have you got your hands on a copy of the Hemsley sister’s second book, Good + Simple? Just like the first it’s pack with unbelievably delicious and nutritious recipes. And as the title implies, all 140 recipes and super simple! We’ve got a bit (well, a lot) of a sweet tooth so we’re sharing their Tahini Date Fridge Fudge on the blog today. This recipe makes about 18 fudge pieces so great for a dinner party treat or a regular Friday night with Netflix, we won’t judge.