Ingredients6 medjool dates, pitted
2 scoops TBC vanilla body powder
2 tablespoons coconut butter, melted
1 1/ 2 tablespoons tahini
1 tablespoon water
1/ 2 teaspoon vanilla bean powder
1/ 4 teaspoon Himalayan salt
Sea salt flakes, for sprinkling
MethodPlace all of the ingredients, except the sea salt flakes, in a high-speed blender. Blend until smooth, thick fudge like consistency.
Transfer the mixture onto a sheet of baking paper. Using your hands lightly knead the mixture to bring it together in a large lump. It will feel a little oily, but don’t worry the oils will set when refrigerated. Shape the mixture into a 2 cm thick square.
Cover with another sheet of baking paper. Roll out to make an approximately 1 cm thick square.
Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm.
Store in an airtight container in the refrigerator for up to 2 weeks.
Makes 16 small squares