Those of you that have seen me will know that I bang on about nutrient density in the foods that we consume. Tahini has always held a bit of a special mention for some of those minerals and yet some of us struggle to fine ways to incorporate into a regular eating plan.
Try out this cracker recipe that uses a bunch of whole foods as well as a good dose of tahini.
1 cup of almond meal
10 medjool dates (with the seeds taken out)
2 tablespoons of cacao powder
2 tablespoons of coconut oil
½ cup of oats
Pinch of salt.
Put everything into a high speed blender and blend until mixture becomes sticky. Press out into a container and then set in freezer while making the next layer.
Middle Tahini Layer:
1 cup of tahini
¼ cup of melted coconut oil
2 tablespoons of maple syrup
½ teaspoon of vanilla extract
¼ teaspoon of salt
Mix until combined and then pour over the base layer, return to freezer and while making the next layer.
75g cacao butter
75 grams of coconut oil
2 tablespoons of cacao
Melt on a low heat until combined, pour over the top of the tahini layer, return to the freezer to set for 30 minutes.
The coconut oil in all of the layers means that it won’t set super hard. To cut use a warmed knife and then clean after each cut in order to get clean edges.
Store in the fridge and take out prior to eating to warm a little to room temperature.