Vanilla Tahini Keto Fudge

Ingredients:

• 1/2 cup coconut oil

• 1/4 cup coconut cream

• 1/4 cup tahini

• 2 teaspoons vanilla extract or 2 bean scrapings

• Pinch of pink Himalayan salt

• 1/4 – 1/2 teaspoon stevia (to taste)

Preparation:

1. In a small saucepan, combine the coconut oil, coconut cream, and tahini.

2. Stir continuously over very low heat until just combined.

3. Remove from heat and whisk in the vanilla, salt, and stevia, continuing to whisk until the mixture cools slightly and becomes creamy.

4. Divide the mixture between 6 silicone molds or pour into a small loaf pan lined with parchment paper.

5. Freeze for 1 hour or until completely firm.

6. If using a silicone mold, pop them out and store them in Tupperware in the freezer.

7. If using a loaf pan, lift up the parchment paper and cut into 6 squares. Store in Tupperware in the freezer.