So its nearly Christmas and while I am writing this my mulled wine is slowly heating up on the stove.Youd think Id be sharing a lovely Christmassy treat with you now but I am not. I have been so busy with all sorts of things including getting my kitchen fixed up that I havent created anything Christmassy! How terrible is that?

I know I know really terrible. And you know what Ill try my best but I cannot guarantee anything will come out of my kitchen before next weekend, because tomorrow I am off for my Christmas party and then off to Paris for two days. My kitchen is still under construction….but as I said Ill try my best.

SO for now youll have to make do with these absolutely delicious Pecan Tahini caramel bars.

I really hope you like them and if you remake them, please tag me on IG. I would looove that.

Print Recipe

Pecan Tahini Fudge Slices

Course

Dessert

Servings

Ingredients

• 1 cup dates
• 1/2 cup pecans
• 1 tbsp cocoa powder
• 100 g pecans for pecan layer
• 1/2 cup tahini
• 1/2 cup maple syrup
• 1/8 cup coconut oil

Course Dessert Servings Ingredients 1 cup dates 1/2 cup pecans 1 tbsp cocoa powder 100 g pecans for pecan layer 1/2 cup tahini 1/2 cup maple syrup 1/8 cup coconut oil

Instructions

1. For the nut layer process the first 3 ingredients in a food processor until crumbly and sticky
2. Layer the 100g pecans on top and refigerate
3. Now make the fudge by placing the last three ingredients in a pot and heat gently stirring all te time until the mixture gets well combined and sticky and slowly starts to crumble and separate.
4. Take of the heat and drain off the excess oil (btw I use that oil which is now sweet to fry pancakes). Make sure you to cool down the mixture and give it a good squeeze to drain all the oil out of it.
5. Spread on the nut mixture and refrigerate until set.
6. Enjoy

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