Back to school Super Seedy Fig and Tahini slice.
This bar is nutrient dense with hemp, rolled oats, chia, figs, honey- and of course a bar of amaranth sea salt to hold it all together, topped with Exceptionally Dark 85% cocoa
Ingredients:
1 cup gluten free or regular rolled oats
1/2 cup chopped dried figs
3/4 cup tahini, at room temperature
1/2 cup honey or maple syrup
3 tablespoons chia seeds
1/4 cup ground hemp seeds
1/4 cup ground sunflower seeds
1/4 cup sesame seeds
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
100g bar of Bennetto ‘Amaranth Sea Salt’. (melted in double boiler method)
Method
In a large bowl combine all ingredients, including melted amaranth sea salt chocolate and press into a paper lined paper. The chocolate should help it set. Place in the refrigerator for 30 minutes.
After 30min take out and score into pieces first. And place back in the fridge if needed
Once completely cool, prepare the second block of 85% cocoa chocolate for the top. Melt over a double boiler (bowl sitting over hot water). Stir chocolate and cool to skin temperature before pouring over the slice. Place back in the fridge for another 30mins when set, leave the slice out by the paper and lie flat. Cut the slice using the pre-scored marks.
Keep in airtight container or fridge.
This bar is nutrient dense with hemp, rolled oats, chia, figs, honey- and of course a bar of amaranth sea salt to hold it all together, topped with Exceptionally Dark 85% cocoa
Ingredients:
1 cup gluten free or regular rolled oats
1/2 cup chopped dried figs
3/4 cup tahini, at room temperature
1/2 cup honey or maple syrup
3 tablespoons chia seeds
1/4 cup ground hemp seeds
1/4 cup ground sunflower seeds
1/4 cup sesame seeds
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
100g bar of Bennetto ‘Amaranth Sea Salt’. (melted in double boiler method)
Method
In a large bowl combine all ingredients, including melted amaranth sea salt chocolate and press into a paper lined paper. The chocolate should help it set. Place in the refrigerator for 30 minutes.
After 30min take out and score into pieces first. And place back in the fridge if needed
Once completely cool, prepare the second block of 85% cocoa chocolate for the top. Melt over a double boiler (bowl sitting over hot water). Stir chocolate and cool to skin temperature before pouring over the slice. Place back in the fridge for another 30mins when set, leave the slice out by the paper and lie flat. Cut the slice using the pre-scored marks.
Keep in airtight container or fridge.
