![]() You’ll just need a strong blender (I love this one here) to do so, and it will work better if you make a double quantity batch so you have enough mixture in your blender to get it super smooth. You can also try making these with medjoul dates instead of liquid sweetener, which has a fabulous result in terms of taste (sweet caramelly goodness!).I’ve used brown rice syrup which is lovely, but any liquid sweetener will work well – coconut nectar, yacon syrup, maple syrup – all will just impart slightly different flavours (brown rice syrup and coconut nectar are the most neutral). I’ve only made these very modestly sweet (as wanted to give some to Mila too), but if you prefer a sweeter more traditional fudge, feel free to increase the sweetener to 4-5 tablespoons.If you’re not used to tahini, I definitely recommend making these with hulled tahini first, or for an even sweeter/less bitter result, use a half/half blend of hulled tahini and almond butter. ![]() I made this particular batch with whole tahini (made with unhulled sesame seeds) as was out of the hulled stuff, but it definitely does have a more bitter taste.Alternatively, you can also use coconut butter instead of coconut oil for a super creamy fudge that will be a little firmer than the coco oil version, and a little softer than the cacao butter one – you can either buy that on our online store here, or make it yourself with this recipe here if you’ve got a hardy blender!.If you use the coconut oil only option, note that these treats do start to melt fairly quickly, so are best enjoyed straight from the freezer (on a plate, of course…). Alternatively simply add 1 tablespoon of cacao butter along with your coconut oil to help it set firmer (I’ve included this in the instructions above). I love using coconut oil here for a silky smooth melt-in-the-mouth texture, but for a firmer result you could use an equal measure of cacao butter instead.
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