Tahini fudge is pure indulgence with a few added benefits. Packed with healthy fats and no refined sugar, you can eat this stuff for breakfast and feel like this day's got nothing on you.
Gosh, I feel like I should have some great story leading into this recipe but the truth is, I don’t.
I haven’t done much lately except hang out in front of my computer, trying to meet deadlines on two big projects and feeling burnt out. It’s late August and I’m still wondering what happened to June.
In the meantime, I got this snazzy new website, one of several big and unexpected expenditures this year, along with a rather expensive tax bill (why couldn’t I be better at math?!) and a new laptop, upon which I write this post. My other, reliable steed of a computer died an unceremonious death when my daughter spilled her juice on it one morning in early June. Boy, that one hurt.
Anyway, here I am, bank account in disrepair but I have a website that works and now a computer, and a ton of alarming red ink in the finance department.
It also turns out after spending money on a blog redesign last year, I was handed a website that began disintegrating in front of my eyes. A couple grand shelled out for something about as stable as the CN Tower built on a foundation of toothpicks.
This new edition of Grub by Eating Niagara was designed by the brilliant Christine Merrick at CMS Intelligence. We’ll call the last few weeks since it went live a soft launch because as much as it’s inspired me to get back to blogging, those other deadlines with their paycheques at the end of them have been greater muses.
So welcome to what I’m now calling the official launch. What better way to do it than with a recipe that isn’t seasonal by any stretch, sadly doesn’t contain peaches because I haven’t had time to do anything with those except eat them straight-up, and sure as heck has no pumpkin in it. Seriously, all of the pumpkin recipe development talk and IG posts since mid-July have made me wonder if this food blogging thing has jumped the proverbial shark. Can’t we just be in the moment and enjoy the fact that pumpkin season is still a good few weeks off?
On that note, I usher in the new site with a recipe for tahini fudge. It will live under all categories of recipes, now organized by season to help you find things more easily than before.
My columns and narrative writing are better organized, too, under Food Stories and Eating Niagara, if that interests you. And there’s plenty of colour and visual elements that I hope you’ll be enticed to click. (Please click! My Google Analytics are like my bank account — they're in a sad state right now.)
Mind the ads. It’s my goal to turn this site into a self-sustaining enterprise but I’m trying to keep that side of it as unobtrusive as possible. I choose who advertises here, so don’t fret that your last Google search will come back to haunt you.
Whatever the case, I hope you enjoy this space. Mostly, I hope you enjoy this fudge, which I thought was a fine, somewhat celebratory, indulgent food for kicking off a new incarnation of Grub by Eating Niagara.
Not that you need an excuse to eat fudge.
Like everything else in my life right now, this fudge is a little on the dear side. It’s only four ingredients but three of them can be expensive — the tahini, coconut oil and maple syrup — if you’re not an obsessive flyer reader like me. (Hashtag Freelance Life!)
Don’t let that deter you, though. If I tell you I eat this fudge for breakfast and feel revved up by all that protein, good fat and unrefined sugar, it will sound like money well spent.
If I tell you it got rave reviews from a chef who may one day have a Michelin star should the dining guide ever cast its gaze toward Canada, well, you definitely won’t think anything of shelling out for the ingredients, right?
As someone who’s spent too much money lately, I’m going with right.
Preparation 10 minutes
Inactive Time: 3 hours
Total Time: 3 hours 10 minutes
This easy fudge has only four ingredients and no refined sugar. While I typically think of fudge as a treat, the healthy protein and fat in this fudge make it a powerhouse of a snack, too. I’ve been known to scarf some back at breakfast to help clear my morning fog.
- 1 1/2 cups tahini
- 2/3 cup solid coconut oil
- 1/2 cup maple syrup
- 1/2 teaspoon salt
Line a standard 9x5 loaf pan with parchment paper.
In a small saucepan over low heat, fold together the tahini, coconut oil, maple syrup and salt. Stir until the coconut oil is melted, and all ingredients are combined, creating a smooth, even liquid (about five minutes).
Pour the tahini mixture into the loaf pan, spreading it evenly throughout.
Let cool to room temperature, then refrigerate for three hours, until solid.
Remove from pan and cut into slabs or squares.
Store in a sealed container in the fridge for up to a week, or in the freezer for a month.
Because this is a coconut oil fudge, it’s critical to keep it cool. It will become melty if left at room temperature.
Alkanater tahini is my favourite tahini (no, this isn’t sponsored) because I find it’s not as acrid as other tahini brands. That said, I generally find tahini from the Middle East and Mediterranean to be softer in flavour and more palatable than North American brands.