Ingredients

• 1/4 cup cacao butter
• 1/4 cup cacao
• 1/4 cup Mayver’s Hulled Tahini
• 2 teaspoons of vanilla extract (or 10-12 drops of vanilla cream stevia)
• 1/4 teaspoon instant espresso – optional but recommended
• 1 pinch of salt + extra for serving

Method

1. Place cacao butter into a medium size bowl and melt by your preferred method. I like to do mine on the stove top, double boiler style, by placing the bowl on top of saucepan filled with just a few inches of water.
2. Once your cacao butter has melted, add remaining ingredients and stir until smooth and well combined.
3. Pour (or spoon) your melted fudge mixture into a chocolate mould tray (or you could just place some paper cupcake cases on to a baking sheet, or use a mini muffin tray instead).
4. Place into the fridge or freezer to set (approximately 1 hour).
5. Once set, sprinkle with a little sea salt and enjoy!

This sweet treat was brought to us by @BetterWithCake