Ingredients

• 3/4 C maple syrup
• 1 and 1/2 C tahini
• 3 tsp vanilla extract
• 8 x 12” glass tupperware (or 2 smaller single person portion tupperwares work fine too)

Instructions

• Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). The maple syrup will bubble, and some foam will form; this is normal!!! Do not be afraid - don’t turn off the temperature or move the pot until it either reaches temp or smells a bit more roasted as that means the sugar has crystallized to ensure a good texture.
• Once temp is reached or it has a slightly roasted smell, take it immediately off heat and quickly add the tahini and vanilla extract and stir until it thickens and doesn't look shiny anymore.
• Pour immediately into a glass tupperware and spread it into an even layer. Add crushed pistachio on top if you’d like.
• Place the tupperware in the freezer for at least 1 hr. (It’s fine to put in the fridge later, but it will be softer and more fudgy.

Tips

• Removing the mixture from heat before it reaches temperature will result in a fudgy texture.
• If you do not stir in the tahini and vanilla immediately it won’t combine as well and look a bit more clumpy and oily. You can salvage that by pouring out excess oil and it will still be tasty just look slightly clumpier.
• Leaving it on too long, or substituting sugar instead of maple syrup makes it a bit more grainy and a more burnt/earthy taste, but still excellent!

Aspects to tweak next time