Ingredients
- maple syrup OR 1 cup corn syrup (if you're poor like me)1 cup
- nut butter of your choice (poor people use Peanut; rich use cashew)1 cup
- 100% pure fine cocoa powder2/3 cupsifted
- 1/3 cup
Method
1
Combine maple syrup and nut butter in a medium saucepan over low heat, stirring constantly until smooth and fully blended, approximately 2-3 minutes.
2
Remove the pan from heat and add the sifted cocoa powder, stirring vigorously until no lumps remain and the mixture is uniform.
3
Fold in the raw sesame seeds until evenly distributed throughout the chocolate mixture.
4
Transfer the fudge to a parchment-lined 8-inch square baking pan, spreading it into an even layer about ½ inch thick.
5
Allow the fudge to cool at room temperature for at least 2 hours, or refrigerate for 30 minutes until completely firm.
6
Cut the fudge into 16 equal squares using a sharp knife, wiping the blade between cuts for clean edges.
7
Store in an airtight container at room temperature for up to one week, or refrigerate for longer shelf life.