Salted tahini and coconut fudge
When you need a sweet treat without the refined sugar, try Olivia Wollenberg's salty, tropical-tasting fudge made with tahini (your new store-cupboard staple)…
Ingredients (makes 14 fudge squares)
60g tahini
150g soft pitted Medjool dates
2 tablespoons maple syrup
80g finely desiccated coconut
1½ tablespoons raw coconut oil
Pinch of salt
Method
Mix all the ingredients in a food processor until they come together.
Place the mixture into a lined 11cm x 20cm loaf tin, flattening down the top with your hands or the back of a spoon.
Place in the freezer for 30 minutes. Cut the fudge into squares or rectangles and store in the fridge.
Visit Olivia’s site for more low-sugar inspiration.
Photography | Tara Fisher
If you've got a sweet tooth but you're trying to cut down on the white stuff, chef and food blogger Olivia Wollenberg's new book is the answer. Livia's Kitchen: Naturally Sweet and Indulgent Treats (Ebury Press, £20) uses natural sweeteners like dates and cacao to create deliciously decadent desserts such as oozy chocolate fondant cake and fruity cheese cake. Winning!
