Soak the cashews in boiling water and set aside.

Toast the black sesame seeds on medium heat in a dry pan until they start to pop. They should turn to dust if you rub them between your fingers, if not, toast them for a little longer.

While they are still hot, add the sesame seeds and sunflower oil to the food processor and blend for 7-10 mins. Scrape down the sides often. Keep blending until you have a smooth paste.

Melt the coconut oil on the hob or in the microwave.

Drain the cashews and add these to the food processor along with the vanilla extract, salt, maple syrup and coconut oil.

Blend for 5-7 mins or until smooth. Add a little water if needed.

Take a small cake tin or tupperware and line it with baking paper on the bottom. Add the tahini mixture to the tin and smooth out the top as best you can. Running a wet spatula along the top helps to get it smooth.

Cover and freeze the mixture for at least 3 hours.

Remove and allow to thaw for 10 mins to get the block out or pop it into a bigger tray with boiling water for a few seconds – this will loosen the sides enough to get it out.

Cut into squares and serve immediately or keep in the freezer until ready.

This fudge might start to melt slightly if left out for too long, so these are best served straight from the freezer.

Keep in a sealed container in the freezer for up to a month.