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Ok, fam! This delicious snack is both vegan AND keto! Winning!
This sweet treat is perfect for my peeps that want to try something refreshing and new! And if you're not a huge fan of chocolate, you're going to love this recipe!
You can make a few substitutions, for example, if you don't have swerve confectioners sugar, feel free to use Truvia or Monkfruit! I just so happen to use Swerve because that's what I had in my pantry! If you're practicing keto, and you're not vegan, swap out the coconut oil for grass-fed butter!

Now, along with any other fudge recipe, a little bit goes a long way! So feel free to chop this up into small pieces and share it with loved ones! 1 small piece is all you really need per serving!
Now, get "no-baking" sassy fam!
YIELDS: 20 Servings
Prep Time: 10 Minutes
Ingredients
2 cups of tahini, runny/melted 9 tablespoons of melted coconut oil 1 tablespoon + 2 teaspoons of vanilla extract, divided 2 teaspoons of Swerve confectioners sugar 3/4 teaspoon pink Himalayan salt 3 tablespoons of tapioca or coconut flour Zest of one small lemon Method 1. Pour the tahini, coconut oil, and 1 tablespoon of vanilla into a large bowl. Mix until well-combined.

2. In that same bowl add swerve, salt, and tapioca flour. Whisk until well combined.

3. Add lemon zest and juice. Stir. 4. Place a piece of parchment over a small square pan. Pour the batter into the pan. 5. Take the leftover vanilla extract and pour it on top of the batter. 6. Take a fork and swirl the vanilla extract with the rest of the batter.

7. Place in the fridge. Allow it to sit in the fridge for at least 2 hours prior to serving time. Slice into squares after the 2 hours.