Tahini chocolates (VG, GF, Low GI)
Makes 40 chocolates
Before you start
1. Get your ingredients together
100g raw cacao butter
1 cup of raw unsweetened cacao powder
¾ cup of tahini
1 pinch of sea salt
3/4 cup of coconut sugar
2. Prepare your utensils
1 pot filled up with simmering water + 1 big mixing bowl to place on top (bain-marie technique)
1 silicone spatula
1 small whisk
1 silicone mould for chocolates (if you don’t have one, use a plastic container with flat base, you will make a block)
3. Let’s do it!
Melt the cacao butter using the bain-marie technique. If possible, use low to medium fire (you will keep all the nutrients of the ingredients). Once melted, remove from the stove and add cacao powder. Stir well using a whisk if necessary. Add tahini. Add coconut sugar and salt, mix well. Bring the liquid mixture back to a low flame, stir gently but constantly so the sugar and salt can dissolve – it will give the chocolates a smoother texture and keep the chocolate solid at room temperature, once set. Allow 10 minutes.
Pour the chocolate mixture into the moulds. Let it set. Enjoy!