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1 cup of Med Cuisine Sweet Sesame Butter Tahini Sauce

¼ cup melted coconut oil

Optional: 1-2 tablespoons Med Cuisine Medjool Date Syrup

¼ teaspoon salt

¼ cup slightly chopped hazelnuts

For topping – dried rose petals and sea salt


In a bowl, mix together the tahini, coconut oil, date syrup and salt until receiving a unified smooth texture.

Fold in ¼ cup hazelnuts.

Line up 12 paper molds, pour the fudge blend into the molds, then sprinkle a few rose petals on top on.

Freeze until firm for about 45 minutes.

Store in the freezer, take out 5 minutes before serving and sprinkle with a bit of sea salt.


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