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Chocolate, Lavender, and Tahini Fudge
Makes 24 squares
Lavender isn’t just for spring—it’s an evergreen herb that brings year-round beauty and flavour to your kitchen. This no-cook fudge recipe is a great example of its diversity. Lavender is gently infused throughout, giving it a kiss of floral flavour. To solidify its standing as a main ingredient, lavender can also be used as a garnish. Lavender contains the compound linalool, which has been shown to help reduce anxiety and promote relaxation, so this fudge might just boost your mood ― and your dessert game.
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Ingredients
- 1/4 cup (60 mL) refined coconut oil
- 2 tsp (10 mL) finely ground culinary lavender
- 1/2 cup (125 mL) + 1 Tbsp (15 mL) well-stirred tahini, divided
- 2 Tbsp (30 mL) maple syrup
- 1/4 cup (60 mL) raw cacao powder
- 1/8 tsp (0.5 mL) sea salt, optional
- Cacao nibs for garnish, optional
- Culinary lavender buds for garnish, optional)
- Sesame seeds for garnish, optional
Directions
01
To small saucepan, add coconut oil and lavender. Place over low heat and warm until coconut oil is melted. Remove saucepan from heat and set aside for 10 minutes.
02
Into medium bowl, strain lavender-infused coconut oil and add 1/2 cup (125 ml) tahini, maple syrup, cacao powder, and salt, if using. Stir with spoon to combine thoroughly.
03
Line loaf pan with parchment paper; pour in fudge mixture. Drizzle top with remaining 1 Tbsp (15 mL) tahini and garnish with cacao nibs, lavender buds, sesame seeds, and salt, if desired. Freeze for at least 2 hours, uncovered, or 8 hours, covered.
04
Before serving, remove from freezer and let sit for 5 minutes at room temperature to soften slightly. Slice into 24 pieces and enjoy immediately. Store any remaining fudge in an airtight container in the freezer for up to 1 month.
