Turmeric Fudge
Prep time
Cook time
Total time
Author: Wick Nixon
Serves: 16 slices
Ingredients
- ½ c tahini
- ¼ c rice malt syrup
- ¼ c coconut oil, melted
- 2 t ground turmeric
- 1 t ground ginger
Instructions
- Line a small square baking dish with baking paper (or use chocolate moulds).
- Combine all the ingredients in a bowl, mixing well, then pour into the pre-pared baking dish. Set in the fridge for about 1 hour.
- Cut into slices to serve.
- The fudge will keep in an airtight container in the fridge for about 1 -2 weeks.
- Note: If you’re using chocolate moulds, after setting it for an hour in the fridge, I then set it in the freezer for 30 minutes which made it easier to pop out of the moulds.
- This recipe is from Lee Holmes, 'Supercharge Your Gut' cookbook.
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