Almond and Coconut Fudge

• 250g (9oz) Sesame Seeds
• 4tbsps Tahini
• 200g (7oz) almonds
• 2tsp Org Virgin Coconut butter
• ½ tsp ground cinnamon
• 25g (1oz) Xylitol sugar 
• 4 tbsps Sprouted Flax seeds (Higher Nature)
• 150g (5 ½ oz) Plain unsweetened carob bars or dark chocolate (70% cocoa or above) melted

Place the sesame seeds and almonds in a mill or food processor and blend until finely ground. Add cinnamon and flax seeds and mix thoroughly.

In a pan melt together the tahini, coconut butter, xylitol and chocolate.

Stir in the almond mixture and mix well to form a sticky paste.

Press the mixture into a lightly greased and lined tin 30cm by 20cm and chill in the fridge for 2-3 hrs until firm. Cut into small bars to serve.

Storage: Keep in the Fridge. Will keep for 1 week or you can freeze it.