Tahini Chocolate FudgePrint Recipe
- 4 tbsp grass fed butter ( if vegan use vegan butter or coconut oil)
- 116 g organic tahini
- 10 g cocoa powder
- 1 tbsp grass fed collagen peptides
- 1 tbsp organic Maca powder
- 50 g honey ( best quality)
- Himalayan pink sea salt
Take a plastic or glass storage container and line with parchment paper. I like to cut one strip vertically, and another horizontally to ensure all edges get covered and set aside.
Place the butter ( or coconut oil if vegan) in a heat proof bowl and nuke it in the microwave for 30 seconds until melted. To this use a fork to add the cocoa powder and maca powder and mix until incorporated. Add in the tahini, honey, peptides, and stir to incorporate. Use a rubber spatula to pour every last drop into the storage container and sprinkle with freshly ground Himalayan salt or flaky sea salt.
Freeze for two hours and cut into 16 pieces.
I like to keep this bad boy in the freezer so that it controls my need to devour the entire thing in one go and I can saver every bite. For those of you with more self control, store in the fridge, it might melt on you if left at the counter.
Yup, not a fan of fudge. That shit you buy in the store is super sugary and lacks flavor. I have however, tried some fudges freshly rolled out on a marble table and those, those were divine. The kind of stuff you dream about, full of texture, flavor, and every bite covered in bitter and pungent chocolate bits. Because I have been lucky enough to try such things, in this recipe I used real butter, because there’s nothing that can replicate that texture or flavor, and at only 4 tablespoons your amounts will be low enough to not cause up lactose intolerance’s.
Organic cocoa powder makes up the chocolate bit and is enhanced with maca powder to bring nuttiness to each bite. Both of those work beautifully with the earthy tahini and get amp’d up with a final sprinkle of fresh and flaky salt. The collagen peptides, that’s for those of you who have been crushing it at the gym and could use the amino acid and protein jolt. Your welcome 🙂