Makes about 18 candies
1 cup pitted dates medjool
1/2 cup tahini
2 tablespoons coconut oil (room temperature)
1/2 teaspoon ground cardamom (optional)
1/8 teaspoon fleur de sel or other finishing salt
1/2 cup tahini
2 tablespoons coconut oil (room temperature)
1/2 teaspoon ground cardamom (optional)
1/8 teaspoon fleur de sel or other finishing salt
Combine the dates, tahini, coconut oil, and
cardamom in a blender or food processor. You should have a very smooth, creamy,
and thick paste.
Transfer the mixture to a parchment-lined bake
and roast pan and use a spatula to press it down evenly. Sprinkle with salt.
Freeze until firm. Remove from the pan and cut
into bite-size pieces.
Store in an airtight container in the freezer
for up to a month.
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