Beef liver most certainly isn't the most traditional dessert ingredient, but we're all for squeezing in extra nutrients wherever we can.
If you’ve been looking for a way to add some extra nutrients to yours and the fams diet, beef liver powder is the perfect way! Disguise this powerhouse ingredient in just about anything – you’ll be kicking yourself for not trying our beef liver powder sooner!
Packed with healthy fats, this toasted coconut tahini fudge is the perfect way to disguise beef liver and a super easy recipe that the whole family will love!
- 1⁄2 cup shredded coconut (*see notes)
- 1⁄4 cup (62g) Cell Squared Ghee or Cell Squared Cacao Butter(**see notes)
- 2/3 cup (192g) hulled tahini (****see notes)
- 2-3 Tbsp (50-72g) raw honey or pure maple syrup (sweetness can be adjusted to your preference)
- 1/3 cup (37g) Cell Squared raw cacao powder
- 2 tsp pure vanilla extract or 1 tsp vanilla powder
- 2 Tbsp collagen powder
- 2 pinches of Cell Squared Sea Salt Flakes
- 3 tsp Cell Squared Liver Powder (***see notes)
1. Begin by toasting the shredded coconut. Heat a frypan over a medium heat. Once hot add coconut, reduce heat to low. Toast for around 3 minutes, tossing very regularly or until fragrant and lightly golden brown. Turn off heat and transfer coconut to a bowl. Set aside.
2. Line a small tin (15-20cm square) with baking paper. Set aside. Add 2cm water to a small saucepan and bring to the boil. While this heats, move onto step 3.
3. Add ghee, tahini, maple syrup and vanilla to a heat proof bowl. Set this bowl over the pot of boiling water, and reduce heat to a simmer. The bowl should be siting on the rim on the saucepan, not touching the water. Melt gently until completely liquid, stirring often. Turn off the heat.
4. Add cacao powder, collagen and liver into the bowl and mix gently, only until combined. Remove bowl from the heat, fold through the coconut, reserving 1 Tbsp. Pour the chocolate mixture into the lined tin, and top with remaining coconut.
5. Set in the freezer for 2 hours. Use a hot, sharp knife to cut into 6 rectangles, then store in an airtight container in the fridge.
*We advise adding the coconut into this recipe - it helps to balance the rich flavours and also helps to disguise the beef liver powder taste.
**Cacao butter works well for this recipe, however the texture will be much more firm than if you use ghee (or coconut oil).
***As our beef liver product is a natural product it can vary slightly in taste from batch to batch. We tested this recipe with different batches and the results varied (we could add up to 5 tsp, depending on the batch). So we recommend starting with less liver and adding it a teaspoon at a time if you are sensitive to its flavour.