Tahini Maca Fudge

June 7, 2014

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Alright, folks, here’s the deal. I’m certifiably obsessed with tahini.

Am I late to the game? Perhaps. Is it the most delicious spread ever created? Indeed. Am I spooning it onto everything that seems right and some things that don’t? You know it.

Previously I was eating only unhulled tahini (which uses the whole sesame seed and hence is higher in nutrients) and feeling a little blasé about the whole sesame paste business. Unhulled tahini can be a little bitter, you see. But since discovering the creamy, sweet side of hulled tahini (which contains less minerals but, hey, is still a darn good food) I am now, well, obsessed. Obsessed as in, there’s a jar of tahini on my bench at all times. It’s a ‘why even bother putting it away in the cupboard?‘ situation.

My friend, Peta, opened my eyes to the beauty of tahini and honey on toast. My other friend, Yasmeen, is a long-term tahini lover (tahini and carob molasses is totally the new PB&J). And then there’s my friend, Hannah, who has been slathering tahini in, on and around baked goods/spoons since the dawn of time.

My point is, others have been on the tahini bandwagon long before I jumped aboard and stuck my fingers in the jar. If you’re one of these savvy sesame folk, please let me know how you’re enjoying tahini. I’d love to have even more excuses to leave the jar on the counter.

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Tahini Maca Fudge

Adapted from a recipe on Lidia Bier’s facebook page (Lidia is a Melbourne-based Naturopath with ace vegan recipes & inspirational eats).

Notes: you can totally omit the mesquite powder if you like, it just provides a nice sweetness to help combat the interesting flavour of the maca powder (simply add more maple syrup in place of the mesquite). And then again, you can leave the maca out all together, I’m just keen on trailing its reported hormone regulation benefits and this was a tasty way for me to eat more of it! Some raw cacao or nut butter in the mix would surely be sensational. Have a play!

Ingredients
1/2 cup Hulled Tahini
1/2 cup Coconut Flour (from health food shops)
3 tablespoons runny Coconut Oil
1 tablespoon Maca Powder
1 tablespoon Mesquite Powder
a pinch of Sea Salt
2-3 tablespoons pure Maple Syrup (to taste as per sweetness preference)
3 tablespoons Water

 

Method

1. Mix the first 6 ingredients together in a mixing bowl along with 2 tablespoons of the maple syrup and 2 tablespoons of the water. Stir well using a big spoon until the mixture is smooth.
2. Taste and adjust for more sweetness and water as desired (note: the mixture will be very sweet freshly mixed, but after chilling in the freezer it will not taste as sweet). The texture will be wet and moist but not sloppy. Coconut flour sucks up a lot of moisture, so add a bit more water if your mixture is on the dry side.
3. Pour the mixture into a small dish (I use a mini loaf pan) generously lined with baking paper. The size does not really matter, here, it’s whatever size you’d prefer your fudge bites. Just keep in mind that a deeper pan will require longer setting time. Press the mixture down hard and smooth the surface with the back of a spoon (wet the spoon with water to help spread it out without sticking). Place in the freezer for at least 30 minutes to set (fold the baking paper over the top to protect the fudge).Note: The flavour will be most enjoyable and stronger when the fudge has rested outside of the freezer for a couple of minutes, so keep this in mind when cutting into portions and serving. Store in the freezer (it keeps well, I’ve had fudge in my freezer for three weeks and still found it to be super tasty).
Heidi xo

 

 

 

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  • Sarah June 7, 2014 at 8:44 am

    Hi Heidi!

    I too am trying maca and have been having mine in a banana ‘millshake’ – 1/2 frozen banana, raw cacao powder, maca and coconut water. Sometimes I add a splash of milk or yoghurt for some creamy-ness. You totally can’t taste the maca!

    Sarah x

    • Heidi June 7, 2014 at 9:20 am

      Thanks Sarah! Yes I’ve been masking it in cacao-rich smoothies, I agree that it is the most delicious maca way ): x

  • Sam June 7, 2014 at 3:14 pm

    Hi, I’m a new reader – love your blog and philosophy around food! I was wondering if you could tell me more about the hormonal benefits of maca? Will it help raise low estrogen?

    • Heidi June 7, 2014 at 4:56 pm

      Hey, Sam, thanks for the blog love 🙂 We’re yet to really know what the benefits are, I mean it’s been used for centuries in Peru for both male & female fertility & hormone balance, but we don’t really know how this works or the true benefits. Supposedly it gives balance to the endocrine system (which is a complex system of hormones & hormone regulation). So yes, reportedly if your levels were low then it would try and balance this. Hope that helps! x

  • melina June 7, 2014 at 7:09 pm

    Hi,
    being a foody naturopath Mother of 3, i’m often after treats that tick my nutrition box and the kids taste/sweet box…this is great, I was short a few ingredients thought I would let you know how my version ended up. I didnt have Maca or Mesquite and replaced maple with honey then I added vanilla and threw in some cacoa nibs….kids are begging for more don’t think the slab will last long
    regards Melina

    • Heidi June 8, 2014 at 9:07 am

      Oh great, Melina, thanks for letting me know how it went with the alterations! I think the key is coconut flour, to help suck up that moisture. Great to know it works well with honey, too. Happy your kids are enjoying it! x

  • Jacqui June 7, 2014 at 8:08 pm

    Loving tahini too! My 12 month old loves dipping flat bread into tahini for lunch. Can’t wait to try the fudge.

    • Heidi June 8, 2014 at 9:07 am

      Your 12 month old has class x

  • Lyf June 8, 2014 at 6:57 pm

    As a long running tahini aficionado, I love it in sweet and savoury dishes, here are some savoury ideas for you. I like Kathryn Elliot’s tahini recipes and this dressing:
    http://www.kathrynelliott.com.au/blog/2007/11/19/tahini-salad-dressing and one of my favourite meals is from Vegan Yum Yum: http://veganyumyum.com/2007/03/tahini-lemon-rice-and-beans/

    Where do you get your tahini from? I think they can greatly vary. I buy the runny kind from my Lebanese grocer.

    • Heidi June 14, 2014 at 1:01 pm

      I am so keen on trying those recipes, especially the rice. Thanks! I get mine from various places, Terre Madre and Mayvers brand are recent favourites x

  • InTolerant Chef June 8, 2014 at 11:01 pm

    Tahini is great, and what a unique way to use it! I like to have big blobs of it in my beans or fuul that I have for lunch. So good with Carob molasses, I was so excited when I found some 🙂 x

    • Heidi June 14, 2014 at 1:02 pm

      I gotta get my hands on some! x

  • laurasmess June 9, 2014 at 2:54 pm

    I completely agree on the tahini front. It is SO delicious – I’ve been using unhulled recently for the health benefits but the bitterness is getting to me (I am seriously missing my creamy hulled tahihi). Good to know that you approve, despite some slight nutritional differences. I guess it’s not a big deal when you’ve got plenty of goodness in the rest of your diet 🙂 I might just have to switch back and make this amazing fudge… swooon!! xxx

    • Heidi June 14, 2014 at 1:02 pm

      I’m so into it! x

  • Hannah June 13, 2014 at 2:23 am

    Oh you jazzy lady! You made my heart leap. I love you more than tahini, and you know that means something. xo

    • Heidi June 14, 2014 at 1:03 pm

      That’s a huge deal….wow 😉 x

  • sil @ entre jardins June 13, 2014 at 11:39 pm

    Hello Heidi,
    just popping by to say what a cool recipe! I love tahini and maca, and a recipe with these two ingredients is definitely a must try once I get back home, thanks for the inspiration!
    cheers,
    silvia

    • Heidi June 14, 2014 at 1:04 pm

      Awesome, Silvia! I hope you like it x

  • Lydia W. July 4, 2014 at 9:29 am

    I like to drizzle tahini over a big bowl of Greek yogurt, fresh fruit, and maple syrup in the mornings!

    • Heidi October 24, 2014 at 9:59 am

      How delicious! x

  • Lidia October 23, 2014 at 10:13 am

    Oh you wonderful woman! I somehow missed this post (whilst overseas) and just stumbled upon it whilst procrastinating by googling myself. Thanks my dear, so glad you enjoyed! 🙂

    • Heidi October 24, 2014 at 9:59 am

      LOVED! Thank you, lady xx ps haha love it, great way to procrastinate.

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