TAHINI AND CASHEW FUDGE
This easy-to-make but less sugary fudge makes a great gift; for variations, swap out the cashews for any of your favourite nuts and add slithers of glacé fruit. Store in an airtight container at room temperature for 3-4 days.
1 cup Ceres hulled tahini
3⁄4 cup Big Dal’s honey
1⁄3 cup cashews, roughly chopped
1⁄4 cup toasted sesame seeds
Place the tahini in a small saucepan over low heat and cook for 5 mins, stirring occasionally, or until warmed through. Set aside.
While the tahini is warming, place the honey in a separate small saucepan over
medium heat and cook for 5-6 mins or until the temperature reaches 120°C on a sugar
(candy) thermometer. Remove from heat.
Working quickly, pour the warm tahini into the honey, whisking to combine. Add the cashews and stir to combine. Pour into a lightly greased 20 x 10-centimetre loaf tin lined with non-stick baking paper.
Allow to set at room temperature for 4 hours or until firm.
Cut the fudge into 5 x 2-centimetre pieces. Spread the sesame seeds out on a plate and press the fudge into the seeds to coat.