This is a public service announcement: if you have never made tahini fudge, stop what you are doing and make it immediately!
I found a recipe on elephant journal and used honey instead of maple syrup (that stuff is expensive here!) and it was amazing.
Seriously, I made it on a Thursday night and went to bed while it set. I woke up on Friday morning and had a piece. I then thought about it all day.
Since this has a coconut oil and tahini base, it must stay in the fridge until you’re ready to eat it. Unfortunately, this means that it doesn’t transport well to share with friends despite your (predicted) ravings about it. Then again, maybe you’ll be pleased that you can’t share!