4 Tbsp sunflower-seed paste
6 Tbsp maple syrup
1 tsp (heaped) cinnamon
50 g shredded coconut
50 g sesame seeds
50 g raw cocoa powder
In a pan, mix the sunflower-seed
paste, maple syrup and cinnamon and heat up stirring until smooth and homogeneous. Heat it up only as much as needed to make a workable paste, no cooking needed.
Separately, mix the shredded coconut, sesame seeds and cocoa powder together, and then add it all to the sunflower-seed-maple syrup-cinnamon paste.
Prepare a form (I was using a rectangle form, about 15cmx25cm), lining it with a greaseproof paper. Use enough of paper to later wrap it around the fudge. Put the fudge paste into the form, spread evenly and press it tight using your hands or knuckles, keeping part of the greaseproof paper between the fudge and your skin. Allow to cool down in the fridge for 30-60 minutes and cut into small pieces to enjoy. If you are in a hurry, use your freezer (10-15 minutes). Stores well-covered in a fridge for 4-5 days, if not eaten before.
Use organic ingredients to keep it void of toxic matters. For change, you can always play a little with the ingredients. Add variety using peanut butter or tahini instead of sunflower seed paste, or agave or coconut syrup instead of maple syrup.