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raw sesame fudge


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Around since prehistoric times, the sesame seed shows up in myths and practices of cultural significance throughout history. The Assyrians believed that when the gods met to create the world, they drank wine made of this ancient seed. In Hinduism, the seed is regarded as a sign of immortality, having been blessed by the God, Yama. In ancient Egypt and China, the oil was used for its medicinal properties. In Babylon, women ate the seed to reap its many beautifying rewards.

Packed with nutrients, vitamins and minerals, and with many medicinal and nutritional benefits, it's easy to see why the sesame seed has been held in such high regard throughout the ages. Its nutritional resume is nothing short of impressive. Not only does the oil have natural antiviral and anti-inflammatory properties, earning it a prized place in world medicinal practices, but the seed itself is a rich source of copper, calcium, maganese, protein, iron, tryptophan and phytosterols. Available in a variety of colours, it is the black sesame seed that is the most potent in terms of its nutritional properties.

Many of the nutrients and minerals contained in the sesame seed make it an ideal beauty food, helping to ensure youthful and blemish-free skin. Not only does the seed support collagen and elastine production, but it also fights free radicals, neutralizes acne-causing bacteria and tightens pores.

The sesame seed is one of the easiest seeds to add to your diet, given its diverse range of uses in each of its forms. When ground, the seed forms tahini, a deliciously creamy and subtly nutty base for hummus and salad dressings. Sprinkled on sushi, sesame seeds offer a delicious, crunchy and healthy treat. As an oil, valued for its resistance to rancidity, its a great base to cook with.

After tasting this decadent and unbelievably easy-to-make fudge, you'll understand how a simple seed can be so highly revered. Enjoy this rich, chocolate-y fudge with a glass of cold hazelnut milk.

Raw Sesame Fudge
1/2cup white sesame seeds, hulled and ground
1/4cup cacao powder
3 Tbsp agave nectar
2 tsp coconut oil

Mix well. Spread into a square container or on a plate, smooth top. Eat right away, or chill in fridge until firm (1-2 hours)

Serving suggestions
  • For spicy Mexican fudge, add 1/2 tsp cinnamon, 1/2tsp cardamom and 1/4tsp cayenne
  • Top a square of this chocolate-y, calcium-rich treat with raspberry coulis and a dollop of whip cream
  • Spread on a piece of banana bread for a delicious, nutrient-packed treat for the afternoon slumps

    Comments

    Tea Fiend said…
    Really, really excellent. I'm not raw-- I just have an interest in it, mostly-- but I made this with a friend during a sleepover today, and it was excellent, and easy. Except that we ground the sesame seeds by hand (mortar and pestle), which was fun but tiring, but the end result was so worth it! I did substitute honey for the agave, though. We turned them into truffles by molding them, and then dipping them into more cacao powder (since we thought they were a tad sweet and could be a little more bitter). After putting it in the refrigerator for an hour, it was perfect :) I'm really impressed at how good it was! This was my first time trying a raw food recipe that wasn't a smoothie or an avocado pudding :)
    Selene said…
    Hey Tea Fiend! Thanks for the comment! WHat a great idea to make them into truffles! I'm super impressed that you hand ground them, I think I tried hand grinding something once, and decided halfway through that maybe it would be tastier as bigger pieces...
    Anonymous said…
    yumyum yummmm! these look so delicious, i think i will make them soon!
    Jennifer said…
    I'm addicted to raw desserts and never thought to try anything with sesame seeds. This looks amazing! I can't wait to try it!
    Anonymous said…
    i've got these in the fridge now - hopefully my kiddies will like them!!! if not, i guess i'll have to eat the whole batch by myself... ;)
    Kelly Izzo said…
    These look awesome! I love anything with sesame seeds! I actually just put up a post using tahini, and bananas to make "ice cream". You should check it out.

    (http://kelly-izzo.blogspot.com/2010/07/hooray-for-sesame-seed-paste.html)

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