Raw Dark Chocolate Tahini Fudge Bites
- 0.25 cup 0.25 cup 0.25 cup Cacao Butter
- 0.25 cup 0.25 cup 0.25 cup Cacao Powder, Raw
- 0.25 cup 0.25 cup 0.25 cup Tahini
- 2 tsp 2 tsp 2 tsp Vanilla Extract, or 10-12 drops of vanilla cream stevia (I like sweet leaf stevia)
- 0.25 tsp 0.25 tsp 0.25 tsp Espresso Powder, optional but recommended - you don't actually taste the espresso it just helps to enhance the richness of the chocolate/cacao
- 1 pinch 1 pinch 1 pinch Salt
- Place cacao butter into a medium size bowl and melt by your preferred method. I like to do mine on the stove top, double boiler style, by placing the bowl on top of saucepan filled with just a few inches of water.
- Once your cacao butter has melted, add remaining ingredients and stir until smooth and well combined.
- Pour (or spoon) your melted fudge mixture into a chocolate mould tray (or you could just place some paper cupcake cases on to a baking sheet, or use a mini muffin tray instead)
- Place into the fridge or freezer to set.
- Once set, sprinkle with a little sea salt and voila’
Best stored in the fridge (or freezer) as they tend to soften in warmer temperatures
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