Yield: About 15 pieces
1/2 cup tahini
3/4 cup coconut butter
1/4 cup pili nut butter (sunflower-seed or cashew butter would also work; I used Pili Hunters Raw Cacao Pili Nut Butter)
1 scoop collagen peptides
3 tbsp maple syrup (I used Lakanto Sugar-Free Maple Syrup)
1 tbsp raw honey
Pinch of fine sea salt
1 tsp vanilla extract
3 ChocZero 50% Dark Chocolate Squares, broken up (or sub about 1 oz of your favorite chocolate)
Flaky sea salt, optional
In a stainless steel bowl, combine tahini, coconut butter, pili butter, collagen, maple syrup, honey and fine salt. Place over a pan of simmering water and cook, whisking, until well combined and warm.
Remove bowl from heat; whisk in vanilla. Add chocolate pieces and fold in with a silicone spatula until melted and marbled in; don’t mix it all the way in. Spoon into silicone candy molds. Sprinkle with flaky sea salt and refrigerate until firm. Transfer to a covered container and store in the fridge.
***Adapted from Mark Sisson’s tahini fudge recipe