Black tahini chocolate slices

by Katinka on December 7, 2014

Blacktahini2 Black tahini chocolate slices
We are speeding towards Christmas which means there is SO much happening. I feel like I have eaten a whole month’s worth of food already and it’s only the 7th. It is seriously unfortunate that bikini season and Christmas coincide in Australia. Nevertheless, eating will always prevail and I wanted to make something special to add to the delicious food flying around at the moment.

You may have already gathered that I have a love affair with tahini. So when I discovered that black tahini was a thing, you can imagine my excitement. It plays with your mind because you have this shockingly black tar like substance and yet it tastes beautiful, just like regular tahini, but a bit sweeter and nuttier.

These black tahini slices are so delicious, I have made them before and they vanished in my office within seconds. Unfortunately it has taken this long to find black sesame seed paste to try it again. If you are looking, try health food stores or even small co-ops (I bought mine from Alfalfa House which sells it by weight and you bring in your own container).

Additionally, these slices are vegan and raw and you can feel happy knowing that they are filled with goodness. Black sesame seeds, the starting ingredient and base of black tahini is abundant in calcium and zinc, in fact black sesame seeds contain 60% more calcium than regular hulled sesame seeds which means they are a perfect dairy free option for receiving calcium.

Blacktahini3 Black tahini chocolate slices

Black tahini slices
Preparation time: 10 minutes, setting time: 1 hr to overnight

Base ingredients
3/4 cup of almond meal
100ml cacao powder
1/2 cups pitted dates
½ tsp salt
2 tbs coconut oil
2 tbs water

Topping ingredients
1 cup black tahini
½ cup desiccated coconut
1/3 cup rice malt syrup
3 tbs coconut oil
1 cup cashews soaked in water and drained*

Method
Begin by making the base. Place all the base ingredients into a food processor and blend for 30 seconds or until the mixture has turned into fine pieces. Check the mixture by pressing some of it together in your hands. It should stick together once pressed by your hands. If not, add more dates and water until you get a consistency that sticks.

Line a loaf tin with baking paper and tip the base mixture in. Firmly press the base down with your fingers, so that there are no air holes. Place in the freezer to set.

Clean and dry the food processor to make the topping. Add all the topping ingredients and blend for 15 seconds. Try the mixture to see if it is sweet enough for your liking. Take the loaf tin out of the freezer and pour the topping smoothly on top. Place back in the freezer and ideally leave to set overnight. However it should also be fine within the hour. Cut into pieces with a sharp knife and serve straight away. It will last for about an hour out the freezer before it begins to melt a bit.

* If you can, soak your cashews for an hour or so before making this dish. Not only are soaked nuts better for you, but they help make the topping of this dish beautiful and creamy.

Blacktahini4 Black tahini chocolate slices

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