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Salted Maca & Tahini Fudge

Deliciously Ella

With this recipe, you get all the rich, chewy, creamy goodness of classic fudge without the dairy and refined cane sugar.

1. Preheat the oven to 425° F. Line a loaf pan with plastic wrap.

2. Spread the cashews on a baking sheet and roast at the top rack for 5 minutes, or until they start to turn golden brown. Remove from the oven and let cool. Place them in a powerful food processor with the vanilla powder and blend until they form a creamy cashew butter.

3. Add the dates, maca, coconut sugar, and tahini to the food processor and blend for another 5 minutes, or until the dates have broken down and the mixture is smooth (it may be a bit crumbly but that’s OK!).

4. Spoon the mixture into the prepared pan, pressing it down with a spatula to make it even. Sprinkle the top with sea salt and place in the freezer for 2 hours to firm up.

5. Store the fudge in the freezer, taking it out 30 minutes prior to serving to soften a little bit before eating. Enjoy!

Excerpted from Natural Feasts by Ella Mills. Text copyright © 2017 by Ella Mills. Photography copyright © 2016 by Clare Winfield. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.