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
freeze dried raspberries
cacao paste or dark chocolate
In This Recipe
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.