We love this Chocolate Tahini Fudge with Crispy Quinoa. And the best part about this recipe is that it's equal parts delicious and nutritious! It is also vegan, gluten free, no-bake and incredibly simple to prepare.


1 cup melted dark 70% chocolate (best quality you have!)
1 cup Organic Tahini
2 tbs coconut butter 
1 tsp vanilla extract
2 tbs brown sugar or date syrup (we love Just Date Syrup)
1/2 cup pre-cooked quinoa
3 tbs sesame seeds 
3 tbs flaky coconut 
2 tbs good quality olive oil 
1 tbs sea salt 


1.Pre-heat oven to 400 F. Line a tray with parchment paper. Spread quinoa, coconut flakes, sesame seeds and salt evenly over the tray, drizzle with the olive oil and roast for 15-20 minutes, checking regularly to see if the mix is crisping up and turning a golden color.  Once toasted, remove from oven to cool.  
2. While quinoa mix is roasting, gently melt chocolate in a bowl over a saucepan of simmering water. Once melted, stir in the tahini, coconut butter, vanilla and date syrup (or sugar, if using).  Then, taste! If you prefer it a bit sweeter, add 1 extra tbs date syrup/sugar. 
3. Pour chocolate mix into a loaf tin, lined with plastic wrap and refrigerate.   
4. When chocolate mix is firm, remove from tin by flipping onto a flat surface. 
5. Sprinkle quinoa mix over chocolate log and slice into individual pieces (rectangular slices, cubes or triangles).

Serves 12 – these are rich! This recipe can be made 3 days in advance and kept in an air-tight container in the fridge.

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