Line a small baking tin – about 11cmx 17cm– or similar-sized container (we use a glass lunchbox) with baking parchment paper
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.
Transfer the mixture to the prepared tin and use a spatula to press the mixture down evenly.
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.
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.