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  1. 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.
  2. Add Hazelnuts:

    • Fold in the chopped hazelnuts to the tahini mixture.
  3. Prepare Molds:

    • Line a tray with 12 paper molds. Evenly distribute the fudge mixture into the molds.
  4. Add Toppings:

    • Sprinkle a few dried rose petals over the top of each fudge before freezing.
  5. Freeze:

    • Place the tray in the freezer and freeze the fudge until firm, about 45 minutes.
  6. 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.



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