A healthy, sugar-free frozen snack that whips
1 cups coconut cream
1/3 cup tahini
1 tbsp black sesame paste
4 tbsp pure maple syrup
1 tsp vanilla bean paste or extract
pinch of sea salt
3 tbsp coconut oil
1 tsp maca powder (optional)
1–2 tsp toasted black sesame seeds
1 tbsp beet powder mixed with 1 tbsp water or 1 tbsp from the coconut oil (if doing a beet version)
Line a loaf pan or small 6-inch x 8-inch shallow pan with parchment paper. You can also use a mini muffin tin lined with baking cups for little round fudge.
In a blender for food processor, blend the coconut cream, tahini, maple syrup, vanilla, salt, coconut oil, and maca powder or beet powder, if using.
Pour the mixture into the lined tin. Top andswirl with black sesame paste.
Sprinkle top with sesame seeds and freeze for 2 hours, or until set.
Using a warm or oiled knife, cut into small squares.
Keeps in the freezer in an air tight container for up to two weeks. Let stand for 5-10 minutes before serving.