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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins

Livia's Kitchen
{Nut Free}
I am completely in love with this recipe. Tahini (made from ground sesame seeds) is a versatile and delicious ingredient to use in baking. Through lots of experimentation, I’ve found that salting it and mixing it with coconut brings out its flavour in a subtle way, reducing its natural richness and providing it with an extra little bite.

Makes 14 Fudge Squares

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2019 Olivia Wollenberg / Ebury Press · Reproduced with permission. · Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, hardback £20) Photography | Tara Fisher
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  • Step 1

    Mix all the ingredients in a food processor until they come together.
    Place the mixture into a lined 11cm x 20cm loaf tin, flattening down the top with your hands or the back of a spoon.
    Place in the freezer for 30 minutes. Cut the fudge into squares or rectangles and store in the fridge.

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