Salted Maple Tahini Slice
I'm such a fan of anything tahini related, from hummus or baba ghanoush to a tablespoon in my morning smoothie or on toast with slice tomato when avocados are scarce.
Did you know that tahini contains more protein than milk and most nuts? Crazy ha?. It's a rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke. It also contains important minerals, such as magnesium, iron and calcium. This slice features flaxmeal in the base to boost fibre and tahini as the star of the show in the caramel layer. Sweetened subtly with some maple syrup, it has a gorgeous sweet/salty flavor that works famously with the chocolate.
Give it a whirl and let me know what you think? Who knows, you could become a tahini convert just like me!
Sweet and salty collide in this delicious naughty looking slice that's jam-packed full of nutrition too!
Base
1 cup almond meal
1/4 cup ground flax
2 Tbsp maple syrup
grind salt
1/2 tsp vanilla essence
2 Tbsp coconut oil, melted
Tahini Layer
1/2 cup hulled tahini
1/4 cup maple syrup
2 Tbsp coconut oil
grind salt
1 tsp vanilla essense
Chocolate Layer
100 g dark chocolate melted
Directions:
Preheat oven to 180 degrees and line a loaf pan with baking paper.
Place almond flour and flaxmeal in a bowl and mix well. Add melted coconut oil, maple syrup, salt, and vanilla and combine. Press into the loaf pan and transfer to the oven for 10 minutes.
Remove from the oven and place in the fridge to cool while you make tahini caramel.
In a small saucepan, place all tahini layer ingredients and combine on low heat until creamy. Pour over your cooled base and place in the freezer for an hour for the tahini to set.
Once Tahini is firm to touch (approx 1-1.5hours), melt the chocolate over a double boiler and then spread over the tahini and return to the freezer (if you want a fast cool) or fridge for 2 hours before slicing and storing in an airtight glass container in the fridge.
