Ingredients: 1 cup Med Cuisine Sweet Sesame Butter Tahini Sauce ¼ cup melted coconut oil 1-2 tablespoons Med Cuisine Medjool Date Syrup (optional) ¼ teaspoon salt ¼ cup slightly chopped hazelnuts Dried rose petals (for topping) Sea salt (for finishing) Instructions: Mix Ingredients: In a mixing bowl, combine the tahini, melted coconut oil, date syrup (if using), and salt. Stir until you achieve a smooth and unified texture. Add Hazelnuts: Fold in the chopped hazelnuts to the tahini mixture. Prepare Molds: Line a tray with 12 paper molds. Evenly distribute the fudge mixture into the molds. Add Toppings: Sprinkle a few dried rose petals over the top of each fudge before freezing. Freeze: Place the tray in the freezer and freeze the fudge until firm, about 45 minutes. Store and Serve: Keep the fudge stored in the freezer. Remove them about 5 minutes before serving to slightly soften. Sprinkle a bit of sea salt over each piece right before serving. Enjoy!
