Over the years, I’ve had many conversations with people about the very limited amount of dairy that we consume. Inevitably the question always comes up at some stage ‘but where do you get your calcium from?’.
I’m really no expert, but in my humble opinion this whole- you have to eat dairy to get enough calcium business, is just plain crap. We do eat little amounts of homemade yoghurt, kefir, butter and ghee nowadays, but we haven’t always and I still don’t believe the hype that dairy is the only way. Tahini is my secret little weapon when it comes to boosting my families calcium intake, along with dark leafy greens, broccoli, chia seeds and quinoa. I add a sneaky spoonful of tahini to our smoothies (or add a few tablespoons of raw soaked sesame seeds to the mix when making homemade almond milk for the same effect) and I’ve been known to develop whole recipes around the stuff… namely the yummy toasted muesli recipe and chewy millet slice in my cookbook
which is loaded with the stuff! But I gotta say, this here recipe is the best use of tahini I’ve come across to date. 7 ingredients including the salt, 5 minutes of prep and a little chilling time later and you are blessed with the most beautifully rich and incredibly naughty tasting fudgey-toffee-like goodness that’s actually ridiculously good for you! To all you mums out there who say your kids won’t eat tahini, I give you this (via the lovely Susan Jane White
). I reckon you won’t have any problems getting this one into them.
Before I go I just wanna say a huge thank you. You guys have blown me away with all your words of support after my last post
! I don’t think I could ever fully give up this space, don’t you worry, but I do think I’m going to ease up a little and not put so much pressure on myself to post every week. I don’t want to be that mum who’s too busy to hang out with her kids as much as they need and crave. So rather than stressing about the fact that I’m late with a post, I instead just want to enjoy hanging with my beautiful little family and post when I can… I’m sure you guys understand.
ps. for those of you who have been trying to buy copies of my book on Fishpond.com
(for international orders), we’re waiting on the second print run (!!) so hang tight for a week or so and there should be more back in stock real soon.
pps. If you want a little more info on the benefits of tahini, along with a recipe for how to make your own, check out this awesome post
from my tahini fiend friend, Jessica.
raw chocolate fudge with cacao nibs + sea salt
Susan’s original recipe uses date syrup, but I know this isn’t always the easiest thing to track down in this neck of the woods, so I’ve used maple syrup instead. A Little local honey or brown rice syrup would do the trick too, if maple syrup is out of your price range. She also uses carob powder, but I wanted the full chocolate hit so went with cocoa. Lightly toasted and roughly chopped almonds or hazelnuts would be a lovely change from the cacao nibs, if they too are a tad pricey for you.
makes 25-30 little squares
1/2 cup (125ml) pure maple syrup
3 tablespoons virgin coconut oil
340g hulled tahini (nearly a full jar of this)
3 tablespoons raw cacao nibs + extra to sprinkle
2 tablespoons cocoa powder or raw cacao powder
2 teaspoons vanilla extract
a good big pinch of sea salt flakes
Line a small tin or container with baking paper (my tin was about 20cm square).
Gently heat the maple syrup and coconut oil in a saucepan over low heat until just melted. Remove from the heat and add the rest of the ingredients except for the sea salt, working quickly to mix to a smooth runny-ish paste. Transfer to the container, scatter the top with extra cacao nibs and a good sprinkling of sea salt flakes then pop into the freezer for at least 4 hours, or overnight to set. Cut into squares to serve immediately. This fudge melts fast to enjoy straight from the freezer and store any leftovers in a lidded container.
Adapted from Susan Jane Whites Raw Cacao Nib Toffee recipe, found in her cookbook The Extra Virgin Kitchen (Gill & Macmillan Ltd, February 1, 2014). The Extra Virgin Kitchen is Susan’s best-selling debut cookbook which is filled to the brim with recipes for wheat-free, cane sugar-free and dairy-free eating.
I recieved a copy from Gill & Macmillan. All views are my own and as always I only share the things I love and think you will too.