Tahini-Date Salted Fudge - The Triangle Community Newspaper

1 cup pitted dates
½ cup tahini
2 tablespoons coconut oil (room temperature)
½ teaspoon ground cardamom (optional)
sprinkling of flakes of sea salt

Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste.
Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle with salt.
Cool in the fridge until firm. Remove from the pan and cut into bite-size pieces.
Store in an airtight container in the freezer for up to a month.

Acknowledgment of Country

The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

About The Triangle

The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.

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