Sriracha Tahini Fudge

2 servings

⅕ cupmelted raw cacao paste*see note

⅕ cupSilk Vanilla Cashew Milk

⅕ cuptahini

3Medjool dates

⅕- ⅔ tspSirachadepending on desired spice level *see note

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Melt cacao paste by using 30 second increments in the microwave or melting it in a double boiler. Use 1 cup of the melted version and add to a high speed blender or food processor.

Add the rest of the ingredients to the blender or processor. Blend until smooth. It should be the consistency of peanut butter, thick and sticky.

Line a square baking pan with parchment paper and scoop fudge into it. Smooth out with a spatula and place in the refrigerator for at least 3 hours to allow it to harden. Best results are seen over night.

Once it has firmed up, remove the parchment with the fudge from the pan, it should lift out easily. Cut into small squares and serve. The fudge may soften a bit out of the refrigerator but should stay firm for some time.