Lemon-tahini potato fudge (v)

An unusual but moreish treat that turns traditional fudge on its head!
Vegan.
Makes 30 - 40 squares, depending on how large you cut them.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.


Ingredients:
1 cup potato pieces, skin removed
1/2 cup tahini (mine was unhulled)
1/4 cup lemon juice
1 cup white sugar (or try coconut sugar)
1 tsp coconut oil

Method:
1. Line a square baking dish with baking paper and set aside.
2. Boil the potato pieces until soft. Mash roughly, and allow to cool slightly.
3. Add the potato to a blender or small food processor along with the tahini, lemon juice and sugar. Process until smooth. Add the coconut oil and process briefly to incorporate. The mix should be smooth and be about as thick as thick porridge - don't worry if it seems too runny at this stage.
4. Transfer the mixture into your prepared baking dish and set in the freezer for 4 to 6 hours, or overnight. When set, cut into squares.
5. Store in the freezer and allow to warm slightly at room temperature before serving.
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