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Salted Tahini Date Fudge with Bacon
- 12 soft Medjool dates, pitted*
- 1/2 cup organic tahini
- 2.5-ounce 85% (or higher) dark chocolate, melted
- 2 tablespoons softened coconut oil
- 1 teaspoon vanilla extract
- sea salt
- 1/4 cup shredded coconut
- 2 tablespoons roasted and salted sunflower seeds
- 2 slices bacon, cooked and crumbled
In a food processor, combine dates, tahini, chocolate, coconut oil, vanilla, and 2 generous pinches sea salt until a smooth ball forms.
Pulse coconut and sunflower seeds into the mixture briefly until distributed evenly.
Using a rubber spatula, scrape mixture in a parchment-lined glass rectangular container such as a 3-cup Pyrex container. Smooth fudge into a rectangle about 1-inch thick.
Press bacon crumbles evenly into surface. Freeze for 1 hour until solidified.
Slice and serve directly from freezer as the fudge softens at room temperature due to the coconut oil.
*Dates must be very soft before you puree them. If you do not purchase high-quality soft dates, you must soak your dates in warm water for 30 minutes prior to adding to the food processor.