Salted Tahini Fudge

1 cup tahini
4 TBSP cacao powder
4 TBSP melted coconut oil
5 TBSP raw honey, adjust to taste
1 TSP vanilla extract
Coarse sea salt, to taste

Method

Line an 8x5 inch bread loaf pan with parchment or wax paper.
Add all of the ingredients except for the salt into a bowl and mix well. Taste and add more sweetener if needed.
Pour the batter into the parchment-lined pan, sprinkle with coarse sea salt, then put the pan in the freezer for an hour or until solid.
Remove the fudge and cut into squares.
Store in freezer. 

Notes:  These treats will melt in your mouth - and also on your hands if you don't eat them quick enough!
Enjoy :)

Hot Cross Bun Muffins

Makes 8
2 cups almond meal
1/4 cup buckwheat flour
3/4 cup dried fruit - blueberries, cranberries, and sour cherries
1 TBSP psyllium
1 TBSP cinnamon
1 TBSP All spice
2 tsp baking powder
1 tsp orange rind
1/4 tsp sea salt
1/4 cup coconut oil, melted
4 FR Eggs

Egg Wash & cross

1 egg (yolk for wash, white for cross)
1 1/2 TBSP desiccated coconut

Method

150 degree oven - preheated.

Add flours, dried fruit, psyllium, spices, baking powder and salt to a large mixing bowl and combine well.
Add coconut oil, beaten eggs and stir until thoroughly mixed
Scoop into greased small muffin tins and bake for 10 minutes

To make the egg wash and cross, firstly separate your remaining egg. Whisk yolk and set aside
Add egg white and desiccated coconut to a small bowl and whisk well. Transfer to a piping bag or zip lock bag with a corner cut off.
Remove muffins from the oven and coat with egg yolk. Use the egg white and coconut mix to form a cross on each muffin.
Place back in the oven and cook for 15 minutes or until a skewer inserted comes out clean. 
Serve with lashings of butter!