The other day I was out for lunch with my husband. After we finished our meal, we ordered take out to bring home for Kelly. When I told the waitress Kelly was gluten and dairy free, she shook her head empathizing, “That’s hard.”
“Cheese.” she continued, “I could never give up cheese. Besides, where would I get my calcium?”
Her eyes scanned the room while she searched her mind for an answer. I didn’t elaborate on my background or how there are so many other ways to get your calcium without eating dairy – sesame seeds being a big one.
Thats one of the things I love about tahini – it’s high in calcium. Besides hummus, what other recipes call for Tahini? Tahini is delicious in salad dressings, and it also a makes a deliciously dense fudge.
Years ago when I gave up sugar I tried duplicating fudge with a variety of SCD friendly recipes. Honey was my go to sweetener. I discovered that raw honey is an excellent super sweet sugar substitute that doesn’t leave you craving more and more, unlike the addictive nature of processed sugars.
When using raw honey, try to find a local source, that boosts the honey’s natural allergy relieving properties. Raw honey can also help with weight loss, when raw honey is substituted for processed sugar. It boosts both energy and the immune systems well.
When it comes to this recipe, the best reason to make it is because it will make you feel loved all over! Happy Valentine’s Day xo
1 cup sesame tahini
1/4 cup raw cacao powder
1/4 cup raw honey
2 tablespoons coconut sugar (optional)
2 teaspoons vanilla
1/4 cup coconut oil, melted
2 tablespoons coconut manna
Place all ingredients in a bowl and mix well. Add more honey if needed (I like it less sweet and Kelly likes it more sweet).
Pour batter into a loaf pan lined with parchment paper. Place in fridge until solid, or freezer for about a half an hour. Cut into squares and store in the fridge or freezer.