Chocolate Strawberry Freezer Fudge

Chocolate Strawberry Freezer Fudge

Prep Time: 40 minutes

Cook Time: -

Servings: 24 small squares

Ingredients:

• 1 cup tahini
• ¼ cup melted coconut oil
• 3 tbsp maple syrup (or honey)
• ½ tsp kosher salt
• 1 tsp vanilla extract
• Optional: ¼ cup collagen peptides
• 2 tbsp cacao powder
• ¼ cup ground freeze dried strawberries, more for topping
• Flaky salt
• 1 oz chopped chocolate (or chocolate chips)

Directions:

1. Line a loaf tin (9x4 inch or around that size) with parchment paper and grease lightly with coconut oil.
2. In a large bowl, mix together the tahini, melted coconut oil, maple syrup, salt, vanilla extract, and collagen peptides until smooth. Pour half of the tahini mixture into another bowl.
3. To one portion, mix in the cacao powder until smooth. To the other portion, mix in the ground freeze dried strawberries until smooth.
4. Scoop 3-4 spoonfuls of the strawberry mixture into the lined loaf tin, alternating with the chocolate mixture. There doesn’t need to be a methodical way of doing this, just alternating between the two colors so you are left with marbling.
5. Once all the mixture is in the loaf tin, use a butter knife to swirl the fudge layers together, but avoid over blending so you still have some color differentiation.
6. Top the fudge with a handful of freeze dried strawberries, the chopped chocolate, and a sprinkle of flaky salt.
7. Place in the freezer for at least 30 minutes and up to 4 hours, then use a sharp knife to cut into squares. Store in an airtight container in the freezer for up to 3 months.