Every once in awhile my mom gets into a very nostalgic mood. The other weekend when I was visiting, we were in the grocery store and we “happened” down the candy isle. She spotted halva on the shelf and launched into a lovely memory of eating it as a child with her sisters.
I love when that happens. Not to get all sappy and stuff, but moments like these make me feel all warm and happy inside since my mom isn’t the most free sharing person. In that moment, I decided that I should try and make my own version of the halva so that we could share together.
So, I took my favorite childhood treat (fudge) and combined it with my mom’s favorite to make these delicious and simple tahini halva fudge squares.
Read more about my fudge-y memories below… It makes me tear up with happiness. So, excuse me while I grab a tissue.
Why this Tahini Fudge awesome:
- Vegan
- Easy to make
- Simple Ingredients
- Dairy free
- Gluten free
- Refined sugar free
- Made with tahini
- Nut free
As a little girl my parents and I would take a week-long trip to Long Beach Island in New Jersey. My dad grew up there living on a boat during the summer with his family and always loved sharing his happy memories with me and my mom.
On LBI there’s a shopping center called Bay Village that was filled with surfing gear stores, restaurants, and most importantly to me… a fudge shop. I loved going in there to sample and ultimately buy a pound of fudge, which I would savor the rest of the week. Thinking of these vacations on the shore always brings me such happy memories. What foods bring about nostalgic thoughts for you?
Simple Tahini Fudge
Print RecipeIngredients
- 2 oz carob chips
- 3 - 5 tbsp coconut oil
- 1 3/4 cups coconut sugar*
- 1/2 cup water
- 15 oz tahini
- 1 tsp vanilla
Instructions
Combine carob chips and two tbsp of coconut oil and microwave at 50% power in 30 second intervals until melted. Stir in additional coconut oil as needed to make the carob chips liquid
In a medium-sized sauce pan heat the coconut sugar and water, stirring frequently and keeping the temperature low until the sugar has dissolved
Once sugar dissolves, simmer until a candy thermometer reads 235 degrees (soft-ball stage)
Add the tahini to a small sauce pan and heat on low, stirring occasionally. Once warm, stir in the vanilla then move to a mixing bowl
Once coconut sugar has reached the soft-ball stage, stir it into the mixing bowl of tahini for about 30 seconds then swirl in the melted carob chips
Pour the mixture into a lined loaf pan and refrigerate for 3 - 4 hours before cutting into squares
Notes
*Coconut sugar burns more easily than refined sugar, so keep a careful eye on it. Burned sugar will start to smell like burned rubber (it's pretty foul)
xo,
L
