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Chocolate Tahini Coconut Slices
DESCRIPTION:

This continues my obsession with the complimentary tastes of Hemp and Sesame Seeds.

INGREDIENTS:

Base

2 Cups raw Cashew Nuts (soaked overnight)

1/2 Cup Hemptons Shelled Hemp Seeds

2 Cups Shredded Coconut

1/2 Cup raw Cacao Powder

1/2 Cup Maple Syrup

1/2 Teaspoon Sea Salt

1/3 Cup Tahini

1 Teaspoon Vanilla Paste

 

Coconut Chocolate Butter

1/2 Cup Maple Syrup

1/4 Coconut Oil

1/2 Cup Cacao Powder

1 Tablespoon Tahini

 

Topping

Coconut chips

Cacao nibs

INSTRUCTIONS:

Line a cake tin with waxed paper

 

Base

Place all the ingredients in a food processor and blitz until combined.

Firmly press the base into the tin using your hands or a spoon. Press hard to create a firm base.

Place the base in the freezer to cool down while you make the choc coconut butter.

 

Coconut Chocolate Butter

In a bowl mix the coconut chocolate butter ingredients until the tahini and all the ingredients are well combined.

Take the base out of the freezer and pour the Chocolate Butter on-top

 

Place back in the freezer and let cool for at least an hour

Take out 20-30 min before serving.

Place in an airtight container and place in the fridge.

Will stay fresh in the fridge for up to a week.

NUTRITIONAL VALUES:
No nutritions listed in the recipe!
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