This sweet treat is super easy to make, there is no baking involved (I rejoice at this), and you can use any seed or nut butter – I used VV Mylk white sesame seed mylk concentrate, AKA hulled tahini, which I love for its bitterness and calcium content.
Ingredients ~ base
2 cups rolled oats
1 cup desiccated coconut
1 cup tahini
1/4 cup honey
Ingredients ~ topping
120g dark chocolate broken up (I used Whittakers Dark Ghana)
1/4 cup tahini
1/4 cup honey
1 tsp vanilla
Method ~ base
Add dry ingredients to food processor and blend until fine.
Add tahini and honey and pulse until combined and nicely sticky.
Press into slice or tart tin.
Place in freezer while you make the topping.
Method ~ topping
Melt chocolate in double boiler, then add all other ingredients and whisk together until smooth. Smooth over the base and freeze.
Once set, cut into pieces and store in a jar in the freezer.
Thermomix method ~ base:
Add dry ingredients to Thermomix jug and blend at speed 7 for 30 seconds.
Add tahini and honey and blend at speed 6 for 15 seconds or until nicely combined.
Press into slice or tart tin.
Place in freezer while you make the topping.
Thermomix method ~ topping:
Wash and dry your jug.
Add chocolate and blend at speed 6 for 4 seconds (block your ears it’s rowdy!)
Melt at 50 degrees, speed 3 for 4 mins.
Add the rest of the ingredients and blend speed 5 for 20 seconds.
Smooth over the base and freeze.
I especially enjoy eating this slice with friends over a hot cuppa Jing tea.
Let me know if you make it! Gimme a tag or something…
Hannah x