Like most people, I got overly excited when strawberry season hit this year – and for good reason, because the Ontario strawberries this year have been gosh darn delicious! I might have gone a bit overboard and got a bit too many pints (as in, 6) without an initial plan as to what to do with them.

I’ve also fallen in love with tahini (sesame seed butter) again recently and with that heat wave, I haven’t wanted to turn on my oven. With that, this Strawberry Tahini Freezer Fudge was born!

While this is an original recipe, it isn’t an original idea as I was inspired by my dear friend, Joy McCarthy’s Strawberry Tahini Freezer Fudge she has in her latest cookbook, The Joyous Cookbook. To be honest, I hadn’t even really heard of freezer fudge until her and until last Summer but I love the concept of it, because you can just store it easily in the freezer and nibble away at it as you wish.

The secret ingredient in this Strawberry Tahini Freezer Fudge is 52 Fields Coconut Oil + MCT. I partnered up with them on a campaign this year and have had so much fun exploring their product line, including their Ghee and MCT Oil that I used to make my Roasted Parsley Potatoes.

I can have sensitive blood sugar from time to time, so I typically feel better when I enjoy sweet treats that have healthy fats and protein in them to make it more blood sugar balancing. This Strawberry Tahini Freezer Fudge totally fits the bill in this way because of the addition of coconut milk, tahini and 52 Fields Coconut Oil + MCT.

If you end up making this recipe, I would love to hear your thoughts! Take a photo and pop it in your Instagram Story and tag me @rachelmmolenda so I can see it!

Strawberry Tahini Freezer Fudge

Ingredients:

2 cups strawberries + 1/2 cup chopped strawberries
1/4 cup @52fields Coconut Oil + MCT coconut oil liquid (52 fields)
1/4 cup + 2 tbsp full-fat coconut milk
1/4 cup tahini
3 tablespoons raw honey

Directions:

Blend all ingredients (except for 1/2 cup chopped strawberries) in a high-speed food processor until smooth.
Transfer mixture to bowl and mix in chopped strawberries.
Transfer to an 8x8 glass dish, garnish with thinly sliced strawberries (if you wish) and freeze overnight. ENJOY! 😘