Tahini and Rose Fudge

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.


Chocolate Ginger Slice

It’s the festive season which means the season of excessive consumption of tasty treats is upon us.  I’m all up for indulging in this party season but I also don’t want to come out the other side feeling like a bloated lump. As much as I would like to indulge everyday my body just can’t cope with that, compromises will have to be made. I still want to enjoy a chocolatey treat but unfortunately I’ve had to knock diving head first into a tin of roses off my to do list.


These bars are filling a void and are are oh so very good.When I was in Berlin some moons ago  I bought some raw vegan lebkuchen to bring home with me. After one taste I couldn’t stop and ended up bringing home 2 as opposed to 8. These bars are the closest thing I’ve got to those delicious little “biscuits”.  The ground ginger adds a beautiful warmth which just gives these bars that extra umph! I’ve stuck with ginger alone here to spice these bars because sometimes less is more. I’m also trying to avoid putting cinnamon as an ingredient in every recipe I write.


So here they are………..

Chocolate Ginger Slice (Makes 8 squares)

Base Ingredients:

1 cup of pitted Medjool Dates

1/3 Cup of Almonds

1/3 Cup of Oats

1/3 Cup Dessicated Coconut

1 tablespoon of Cacao, I use this.

2 tablespoons of Cacao Nibs, plus extra for decoration if desired.

1 tablespoon of Maple Syrup

1-2 teasponns of Ground Ginger, start with 1 and increase depeinding in how fiery you like it.

Topping Ingredients:

1/2 Cup of good quality Dark Chocolate

1 teaspoon of Coconut Oil

1/4 teaspoon of Salt



  • Place the almonds into your food processor and blitz until they form a fine crumb.
  • Next it’s as easy as adding in the rest of base ingredients. Place the remaining base ingredients into the processor and blitz until everything is combined. It should form a sticky crumble that holds together when pressed between your fingers.
  • Take a small baking tin or a large loaf tin and line with baking paper.
  •  Tip the base ingredients into the lined tin press  down to form one nice smooth, compact layer.
  • Now get on with the topping. Simply place the chocolate, coconut oil and salt together in a pot and melt over a very low heat.
  • Once the chocolate is melted pour this over the base layer and spread out so the base is completely covered. Then sprinkle on some extra cacao nibs.
  • Place in the fridge and refrigerate for at least 2 hours.
  • Take the slice out of the fridge about 30 minutes before you want to slice it. Then take a warm knife ( I hold a large knife over the steam of a kettle, this along with the coconut oil means that the chocolate won’t crack as you slice it.) and slice the bar into 8 squares


Now make a cup of tea, snuggle up on the sofa and tuck in!

Hope you enjoy x x


Lemon, Lime and Coconut Slice

So I originally called this fudge but then realised it has no resemblance to fudge, other than it’s cut into squares and is incredibly moreish. So, for now, I shall call it a slice. The name aside it’s a pretty tasty sweet treat that’s a little too easy to eat, if that’s even a thing.

I rustled this up the other night and it went down a treat. Like everything I make it’s super easy and only has a few ingredients.This may not have butter or sugar in it but like all sweet treats it’s there to be enjoyed in moderation.

I added in the cashew butter for some extra creaminess, and boy does it deliver.


Lemon, Lime and Coconut Slice


1 200g clock of Creamed Coconut

3 tablespoons of Cashew Butter

2 tablespoons of Agave Syrup (Honey would also work well)

2 Lemons, juiced

1 Lime, juiced

Pinch of salt

Optional toppings: Lime zest and dessicated coconut


  • Roughly chop the creamed coconut into pieces, the smaller the better.
  • Add this to a saucepan and place over a VERY low heat
  • Stir continuously until the coconut has all melted down, it should take about 5 minutes but this will depend on your individual hob.
  • Once melted add in the cashew butter, agave, lemon juice lime juice and salt.
  • Stir until everything is combined and remove from the heat.
  • Spoon into a silicone loaf tin or a regular tin lined with baking parchment and spread it around to fill the tin and make it nice and smooth on top.
  • If your going for additional toppings now’s the time to add them. I like to sprinkle it with dessicated coconut and lime zest to make it pretty.
  • Place the tin in the fridge for about 2 -3 hours until the mixture is solid and can hold it’s shape.
  • Once ready remove from the tin and cut into squares. I make 12 pieces as it is incredibly rich.


You can keep this in the fridge for up to a week, though mine has never lasted that long. You can also store this in the freezer for a standby sweet treat, perfect.

I hope you try it and love it as much as me!