1 cup melted dark 70% chocolate (best quality you have!)
1 cup Organic Tahini
2 tbs coconut butter
1 tsp vanilla extract
2 tbs brown sugar or date syrup (we love Just Date Syrup)
1/2 cup pre-cooked quinoa
3 tbs sesame seeds
3 tbs flaky coconut
2 tbs good quality olive oil
1 tbs sea salt
1.Pre-heat oven to 400 F. Line a tray with parchment paper. Spread quinoa, coconut flakes, sesame seeds and salt evenly over the tray, drizzle with the olive oil and roast for 15-20 minutes, checking regularly to see if the mix is crisping up and turning a golden color. Once toasted, remove from oven to cool.
2. While quinoa mix is roasting, gently melt chocolate in a bowl over a saucepan of simmering water. Once melted, stir in the tahini, coconut butter, vanilla and date syrup (or sugar, if using). Then, taste! If you prefer it a bit sweeter, add 1 extra tbs date syrup/sugar.
3. Pour chocolate mix into a loaf tin, lined with plastic wrap and refrigerate.
4. When chocolate mix is firm, remove from tin by flipping onto a flat surface.
5. Sprinkle quinoa mix over chocolate log and slice into individual pieces (rectangular slices, cubes or triangles).
Serves 12 – these are rich! This recipe can be made 3 days in advance and kept in an air-tight container in the fridge.
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