Chocolate Sesame Fudge (V, GF)

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This Chocolate​ Sesame Fudge takes only 10 minutes to make and requires 6 ingredients every (vegan) pantry has

The quarantine life has given us opportunity to experiment with food more than ever – number of ingredients is limited and all of us probably have some pantry staples to use (including those which are waiting to be used since 2017 🙂

When it comes to desserts, I am a fan of simple and quick to make (as you can see from my recipe archives as well). However, I don’t compromise with the taste of it – a dessert has to be made in a way that you indulge in it: it’s a play of flavors, textures and that “wow” moment. That’s how I decided to play with chocolate and sesame and made this fudge.

Chocolate Sesame Fudge (in block)

Although I named this treat “fudge”, don’t expect an overly sweet and heavy candy like a real fudge is. As you will see in the recipe, ingredients are pretty good nutrition-wise and there is no much sugar added (except the one that exists in the chocolate you will use).

Chocolate Sesame Fudge (served)

As I said in the beginning, it is really simple, and I mean reaaally simple to make this Chocolate Sesame Fudge. You basically need to gather your ingredients, put them in a bowl and set the bowl over a double boiler (bain-marie). In a couple of minutes your work here is done and the hardest part is waiting for it to cool and set. Here’s the recipe, enjoy it!

CHOCOLATE SESAME FUDGE {vegan, gluten free}
Prep time: 5 minutes > Cook time: 5 minutes > Total: 10 minutes
– makes 24 bite-sized pieces
author: Iva S., this recipe first appeared on culinary postcards


Ingredients:
1 cup (175g) dark vegan chocolate
1/4 cup (60ml) full fat coconut milk
1 heaping Tbsp (homemade) tahini*
1 Tbsp rice syrup (or other vegan liquid sweetener you use)
1 Tbsp coconut flour
1/3 cup toasted sesame seeds + 3 Tbsp for sprinkle
1 -2 Tbsp cacao nibs (optional)

Method:
1. Combine chocolate, coconut milk, tahini and rice syrup in a bowl and place it over bain-marie (double boiler).
2. In the meanwhile, toast sesame seeds in a pan, over low heat until fragrant, stirring once in a while so they don’t burn.This will take about 6-7 minutes.
3. When the chocolate mixture​ melts (stir it occasionally), mix in coconut flour and 1/3 cup toasted sesame seeds.
4. Pour the mixture in a small rectangular dish (mine is 4 x 3 inch) lined with parchment paper and leave to cool before transferring to the fridge.
5. Keep in the fridge for at least 1 hour before slicing it in bite-sized pieces and serving.**

If you like sesame seeds in sweet dishes, why not try this Sesame Coconut Granola or Raw Apple Strudel ?

Notes:
* I didn’t try but I believe nut butters (almond butter, for example) would work great, too.
**You can keep it covered in the fridge up to 4 days, and eat them straight from the fridge or keep at room temperature for about 10 minutes before serving.

I love hearing your feedback! Leave a comment, e-mail me your pictures, or tag @culinarypostcards and use #ieatbettertofeelbetter when you post it to Instagram.

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