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Author Notes: This recipe is very simple.It’s a dark chocolate, but, the raspberries lift it up and brighten it. Blackstrap molasses gives a degree of sweetness, but more to the point, it gives a depth to the tahini. —Amy Levin
cup freeze dried raspberries
tablespoon blackstrap molasses
teaspoon sea salt
cup cacao paste or dark chocolate
- Make sure the tahini is at room temperature otherwise when you add the melted paste, it’ll set almost right away.
- In a bowl mix all ingredients together so they are well combined. You might want to slightly break down some of the berries so you have some larger and some smaller bits.
- Transfer the mix to a silicone mould of your choice and set in the fridge – about 20 minutes – or in the freezer – about 10 minutes.
- Once set, pop them out of the mould and eat as is or dip them in chocolate and garnish with a bit of crumbled freeze dried raspberry or a few sesame seeds.