Ingredients:

• 1 cup Med Cuisine Sweet Sesame Butter Tahini Sauce
• ¼ cup melted coconut oil
• 1-2 tablespoons Med Cuisine Medjool Date Syrup (optional)
• ¼ teaspoon salt
• ¼ cup slightly chopped hazelnuts
• Dried rose petals (for topping)
• Sea salt (for finishing)

Instructions:

1. Mix Ingredients:

   • In a mixing bowl, combine the tahini, melted coconut oil, date syrup (if using), and salt. Stir until you achieve a smooth and unified texture.

2. Add Hazelnuts:

   • Fold in the chopped hazelnuts to the tahini mixture.

3. Prepare Molds:

   • Line a tray with 12 paper molds. Evenly distribute the fudge mixture into the molds.

4. Add Toppings:

   • Sprinkle a few dried rose petals over the top of each fudge before freezing.

5. Freeze:

   • Place the tray in the freezer and freeze the fudge until firm, about 45 minutes.

6. Store and Serve:

   • Keep the fudge stored in the freezer. Remove them about 5 minutes before serving to slightly soften. Sprinkle a bit of sea salt over each piece right before serving.

Enjoy!