Double Chocolate Tahini Surprise

Sesame is such an amazing seed, so small but so many benefits! As a child my mother tried getting me to eat a lot of sesame, but I never understood the hype till much later. And then I came across tahini, a much milder + ridiculously tasty form of sesame and everything changed forever! Now I want to bake and add tahini to everything if I can, and I know my mother is laughing to herself as she’s watching me do this. So here’s another chocolate bar with a luscious middle filled with a white chocolate + tahini paste. You can use any toppings you like, I’ve picked ones that are my favourites but feel free to make it your own. It’s really not complicated to make, and you’ll have two bowls of melted chocolate with enough residue to lick clean which is the most fun in my opinion!

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Ingredients

  • 150g 70% dark chocolate

  • 90g milk chocolate

  • 2 tbsp coconut oil

  • 90g white chocolate

  • 50g tahini

  • 1 tbsp maple syrup

For the topping

  • 2 tbsp toasted almond flakes

  • 2 tbsp pumpkin seeds

  • 2 tbsp dried cranberries

  • 2 tbsp dried Greek cherries

  • 1 tbsp tahini

Method of Preparation

  1. Place the dark chocolate + milk chocolate + 1 tbsp coconut oil in a double boiler and allow it to melt and come together.

  2. Place the white chocolate in a separate double boiler, and allow it to melt. Once it melts, allow it to cool a little before adding to the tahini + maple syrup. This mixture will become thicker like a spreadable paste.

  3. On a baking sheet lined with parchment paper, add half the melted dark chocolate mix and spread evenly to make a rough 20cm square. Place the tray in the freezer for 10 minutes. Remove from the freezer, the chocolate should have set. Now add the white chocolate paste and apply evenly across the entire base, leaving ~1/2 cm space around all the edges. Return the tray to the freezer for another 10 minutes. Remove from the freezer, and pour the remaining melted dark chocolate mix over evenly to cover the entire surface and sides. Add the toppings by sprinkling evenly so every square has a little bit of everything. Return the tray to the freezer for 10-15 minutes. Remove from the freezer and check that the chocolate bars have set.

  4. Remove the parchment paper from the tray and place on an even surface. Use a sharp knife to cut into squares. Store in the fridge for up to 2 weeks. Goes really well with coffee, as always!