This recipe is a few of my favorite things – tahini, coffee, and chocolate.
Oh and fudge.
…and who doesn’t like fudge?
This takes just a few minutes to prep and combine – and if you cannot wait for it to set, leave a few crumbles in the bowl for taste testing.
Fudge dough. It is a good thing.
You can chill this and cut it into bite size fudge cubes of wonder, or you can roll them into fudge balls.
For a double fudge mocha tahini bite, dip into more melted chocolate.
mocha tahini protein fudge
YIELD: 20-24 pieces
dairy, egg, soy and gluten free, vegan
3/4 cup tahini
1/4 cup coconut milk (So Delicious carton)
2 tablespoons maple syrup
1 teaspoon instant coffee powder
1/3 cup plant based protein powder (chocolate or vanilla)
6 ounces dark chocolate (72%), chopped
In small mixing bowl, combine tahini, milk, maple syrup, coffee and protein powder. In a small saucepan over low heat, melt chopped chocolate. Pour melted chocolate over tahini mixture, combine completely. Spread into (parchmented) 8×4 baking pan (loaf pan size). Cover and refrigerate (at least one hour) to set.
The current Meatless Monday ingredient is instant coffee – visit Heather for more coffee recipes!
this recipe was shared with Healthy Vegan Fridays.