Anyone who knows me well will know I LOVE Tahini. My sister declares that I am the only person that can lick it from the spoon. I put it in my smoothies, use it for my favourite salad and steamed veggie dressings and dollop it into houmous.
This recipe was always going to be a winner with me.
I look forward to hearing if you love it too.
Servings: Serves 6 consider making enough for 24 because these are seriously delicious.
1 cup cashews blitzed in the food processor until it resembles a fine powder
1 tbsp coconut oil
1 tbsp rice malt syrup or other sugar substitute
2 tsp raw cacao powder
2 tsp tahini paste
pinch of sea salt
1/2 tsp vanilla bean paste (optional but delicious)
How to make it:
Start with the choc top by melting the rice malt syrup, cacao and coconut oil together. I melt the coconut oil over a bowl of hot water but mostly I prefer living in a country where my coconut oil is always liquid.
Pour 1-2 tsp into each silicon mini muffin tray (about 2mm high). Put in the freezer to set.
For the tahini slice, melt rice malt syrup and coconut oil together in a small bowl over simmering water and stir into the cashew powder along with the cacao, tahini and vanilla.
Roll into small balls and press onto the set choc top and press to even out. See if you can avoid licking your fingers!!!!
Place into the freezer for 15 minutes, eat and enjoy