- 1 cup tahini
- 1/3 cup coconut oil
- 1/4 cup cacao powder
- 1/4 cup pure maple syrup
- 1/2 teaspoon fine sea salt
- 1 teaspoon vanilla extract
Optional add-ins: cinnamon and cayenne for a "mexican chocolate" vibe, maca or protein powder, goji berries or alminds
In a medium bowl, whisk together the tahini and coconut oil until smooth. (This works best if the ingredients are slightly warm.)
Add in the cacao powder, maple syrup, sea salt and vanilla and stir until smooth and creamy.
Transfer the mixture to a square or rectangle dish lined with plastic wrap for easy removal
Place the dish in the freezer and allow the fudge to set for at least an hour before slicing it up and serving. Due to the meltiness of coconut oil, it's best to keep this frozen and not leave it out too long!