Tahini Chocolate Fudge with Pink Salt
| 8 |
485 |
2205 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
8 h |
1
|
Ingredients
|
1 date(s)
|
Dates
(handful soaked in boiling water for 15 mins)
|
|
3/4 cup
|
Tahini
|
|
1/4 cup
|
Peanut butter, smooth
|
|
1/2 cup
|
Cacao powder, raw
|
|
1/3 cup
|
Coconut cream
|
|
4 tbsp
|
Maple syrup
|
|
1 tsp
|
Vanilla extract, pure
|
|
1 pinch
|
Himalayan sea salt
(pink)
|
Instructions
Place everything in high powered blender or food processor and blend until smooth.
Put in lined loaf dish (with parchment or plastic wrap).
Sprinkle pink salt on top.
Freeze overnight.
Nutrition Facts
Per Portion
Calories
2205
Calories from fat
1434
Calories from saturated fat
212
Total Fat
159 g
Saturated Fat
23.6 g
Trans Fat
0
Polyunsaturated Fat
51 g
Monounsaturated Fat
53 g
Cholesterol
0
Sodium
357 mg
Potassium
2419 mg
Total Carbohydrate
132 g
Dietary Fiber
30 g
Sugars
57 g
Protein
58 g
Dietary servings
Per Portion
| Fruit |
0.2 |
| Meat Alternative |
7.6 |
Energy sources
Recipe from:
Naughty Nutritionists
