A decadent fudge with endless potential….

It’s been raining for the last week almost non stop… which is so amazing for the plants etc, but not so great for my routines as I tend to hang out inside a lot rather than brave the winds and rain. And when the sun doesn’t come out it can start to feel gloomy… So decided to brighten our day by trying out a new recipe… let’s talk about tahini fudge.

Inspired from an awesome whole food cafe called New Earth in Coolum QLD, that sadly closed down last year. I never knew the ingredients they used – except for black tahini, so had to do some experimenting. The result was delicious- different to the cafes but pretty good! I am always a little hard on myself about the food I make, in terms of taste and texture, but have found that by giving it some time between making and tasting gives more space to accept the new creation. It’s like spending too much time with it destroys my ability to taste it for what it is, and time apart allows for some more accurate reflection. A little of the old ‘distance makes the heart grow fonder’ scenario.

So as always, use your own intuition with spices and ingredient amounts etc, and let me know if you come up with anything interesting. I’m more into what’s delicious and healing rather than being right, and this blog is all about inspiring and sharing rather than being a know it all in the kitchen. So if you feel called to comment please feel welcome!

I always like to throw my Ayurvedic viewpoint on recipes, and unfortunately whilst being a whole food treat, it would not be great for anyone in excess. It is fairly balanced in terms of the heating tahini, cooling coconut oil and jaggery, but freezing it (which was the only way to get it to set) is really an Ayurvedic no no (or occasional food if digestion is strong). Ayurveda says cold and frozen foods tend to weaken digestion. There is a whole bible of Ayurvedic principals to follow to improve digestion, but for the sake of this post being short and sweet, I will just say what one of my teachers from Hale Pule – Myra Lewin, says – “try it and see how it makes you feel”. Take note of what happens to your digestion, mood, feelings, energy, general wellbeing etc, when you eat cold foods like smoothies, ice cream or iced drinks, and let that help guide you if its the right food for you or not. So with that in mind, and without further adieu, here’s a general guide to this yummy treat below ❤

I always like to throw my Ayurvedic viewpoint on recipes, and unfortunately whilst being a whole food treat, it would not be great for anyone in excess. It is fairly balanced in terms of the heating tahini, cooling coconut oil and jaggery, but freezing it (which was the only way to get it to set) is really an Ayurvedic no no (or occasional food if digestion is strong). Ayurveda says cold and frozen foods tend to weaken digestion. There is a whole bible of Ayurvedic principals to follow to improve digestion, but for the sake of this post being short and sweet, I will just say what one of my teachers from Hale Pule (offering fantastic courses, resources and community for anyone with any health issues, digestive issues or just looking for a supportive and kind digestive re-set) – Myra Lewin, says – try it and see how it makes you feel. Take note of what happens to your digestion, mood, feelings, energy, general wellbeing etc, when you eat cold foods like smoothies, ice cream or iced drinks, and let that help guide you if its the right food for you at that time or not. I have added the well esteemed Brahmi Powder as a little treat to lift the nourishing heavy qualities of the tahini with some lightness, you can read more about Brahmi (Gotu Kola) or purchase it here… with that in mind, and without further adieu, here’s a general guide to this yummy treat below ❤

Black Tahini Fudge

1/2 cup black tahini or regular white tahini

4- 6 tablespoons jaggery or maple syrup

1/4 cup coconut oil – melted

2 tablespoons carob powder

1 tsp Brahmi Powder An Ayurvedic herb celebrated for its many gifts including enhanced mental clarity, which can be read here

Pinch cardamom powder

Pinch mineral rock salt pink or black himalayan

Dried rose petals

Macadamia nuts – chopped and toasted or any nut of choice

Carob for dusting

Method:

1. In a pot, melt coconut oil and jaggery together until coconut oil is melted. Add tahini and stir to combine.
2. Pour into a standing blender with a hole at the top & blend on low to smooth out any lumps- while blending add carob powder, brahmi powder, cardamom & salt. Stop blender, taste and adjust to your liking (adding more sugar etc)
3. Pour into a lined tray – you want a tray that will make it about 2 to 3 cm deep.
4. Place in freezer until set & cut and optionally dust top in carob powder, rose petals and toasted chopped macadamia nuts or almonds.
5. Enjoy straight from the freezer!

Keep in mind, eating cold foods can be a little hard on digestion for some individuals. Best to keep this one for a hot summers day or to savour with a warm spiced tea with or without your choice of milk to counter the coldness of the fudge.

Everything in moderation- this is only meant to be an occasional treat not an everyday staple so enjoy at your discretion.

Make any alterations as desired & let me know the result!

All my love,