I used to only ever have tahini with savoury foods- the usual suspects of hummus and baba ganoush. However,more recently I’ve been lobbing it onto just about anything, sweet food included. I don’t know what happened, if it was subliminal messaging or what but I just got a hankering for the stuff one day and decided to go with it. The bitterness of the tahini pairs so well with anything sweet, particularly fruit (fresh or dried), but it’s even better with honey.
I decided to keep things plant based and pretty simple here. The addition of rose water gives a little something extra but be VERY careful you don’t add too much. Otherwise you’ll end up with soap flavoured fudge on your hands. Now I don’t like waste but even I wouldn’t eat that.
Yes it’s plant based but it’s still high in fat and high in sugar, full disclosure here. As with any sweet treat “free from” or not portion control will keep you right. Though I will admot it’s hard with these little fellows.
Tahini and Rose Fudge
¼ cup of Tahini
¼ cup of Cashew Butter
¼ Cup of Coconut Oil
¼ Cup of Honey
¼ teaspoon of Sea Salt Flakes e.g Maldon Salt, plus additional to sprinkle on top.
A few drops of Rose Water
Optional: Rose petals to decorate.
- Line a loaf tin with greaseproof paper.
- Place all the ingredients, except the rosewater, into a heavy based saucepan. Put the pan over a low flame on the hob and let everything melt together.
- Once everything is melted and combined, add in your rosewater. Start with a drop or two and then increase to your own taste.
- Pour the fudge mixture into a loaf tin into the loaf tin, sprinkle on some additional sea salt and optional rose petals.
- Put the fudge in the fridge and allow to chill for at least and hour until it’s set enough for you to slice.
This fudge doesn’t like heat so try not to over handle it or leave it sitting at room temperature too long. II urge you to make this, such a tasty little treat to have waiting in the fridge, all made with minimal effort.