For the sweet & salty lovers out there, these are just what you need. If you are not quite familiar with tahini yet I strongly encourage you to try it, it works amazingly well in sweet foods although in my opinion underutilized. If you’ve ever had the Middle-Eastern dessert called “halva”, then you know what tahini is.
I personally don’t do super well with peanut butter (really painful gas 😫), so I like mixing ingredients like tahini or almond butter with my chocolate.
These can be made with Keto sweetener or Paleo sweetener, depending on your preference. You can also use maple syrup in place of the granular sweetener in the tahini layer if you do not want a gritty texture (which I love). Here you go, this is how you make them:
- ½ cup of virgin coconut oil, melted
- ½ cup of cacao powder (raw is best)
- ¼ cup of natural almond butter (or other nut butter)
- 1 tbsp of pure vanilla extract
- ¼ TO ⅓ cup of pure maple syrup (use erythritol or preferred low-carb sweetener for keto)
- Pinch of sea salt
- ¼ Cup + 2 Tbsp of coconut oil
- ½ Cup of coconut butter
- ½ Cup of tahini
- 1 Tbsp of pure vanilla extract
- ½ tsp of sea salt
- 3 Tbsp of swerve or other granular sweetener
For the chocolate layer:
- Start by melting coconut oil. You can do so in a pan, or a double boiler.
- Poor melted oil into a mixing bowl and gradually add each ingredient, making sure to incorporate it well before adding the next.
- Once all ingredients are mixed and your chocolate mixture is nice & smooth, pour or scoop into a silicone mold, only filling up half of each mold. Place in the freezer and allow mix to set, usually about 2 hours.
For the tahini layer:
- Begin by melting coconut oil in a saucepan, then add remaining ingredients and mix with a spatula until smooth and uniform. Use low heat for this, or even better, use a double boiler, otherwise the coconut butter will burn.
- Once the chocolate layer has hardened, pour the tahini mixture on top. Place in the freezer and allow to set for at least 2 hours.
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