Tahini and nut fudge

Tahini and nut fudge

Ingredients

1 cup dried dates
½ cup tahini
¼ cup coconut oil, melted
¼ tsp vanilla essence
1 cup desiccated coconut
½ cup ground almonds
¼ cup cranberries
¼ cup macadamia nuts

Instructions

  1. Line a 20 x 15 tin with baking paper.

  2. Pour boiling water over the dates and soak for 20 minutes. Drain.

  3. Into a food processor place the dates, tahini, coconut oil and vanilla. Blend until smooth and fudgy.

  4. Add the coconut, almonds, cranberries and nuts, blending again until roughly chopped.

  5. Spread the mixture evenly into the tin. Cover and freeze for 4 hours. Cut into small pieces.

  6. Place into a container and return to the freezer.

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