Sesame is one of my favourite flavours in all its forms – sesame oil, sesame seeds, and sesame paste aka tahini! I’ve been known to put tahini on everything and dessert certainly hasn’t escaped without me getting my tahini fingers all over it. I love the combination of bitter nutty tahini and creamy chocolate with a hint of sweetness and of course a hint of salt too… this recipe really has every flavour in the book. I’m a regular maker of chocolate bark, simply because they are SO easy, always a crowd favourite and seem to be really impressive despite the little effort and cooking ability that is required.
KETO | SF | V | DF
Prep Time: 15 minutes
Setting Time: 2 hours
200g dark chocolate (70–90%)
¼ cup tahini
2 tablespoons coconut oil, melted
15 drops liquid stevia or to taste
2 tbsp toasted sesame seeds
1 pinch flakey sea salt
1. In a small bowl combine the tahini, melted coconut oil and stevia. Set aside.
2. Melt the chocolate either in the microwave or in a small bowl over a pot of simmering water. Remove from the heat. If you like sweeter chocolate, sweeten here to taste with more liquid stevia.
3. Line a large baking tray with baking paper.
4. Pour the melted chocolate in a large slab. Pour over the tahini mixture and swirl gently using a knife. Sprinkle over sesame seeds and sea salt. Place in the fridge or freezer to set.
5. Break up into shards and store in the fridge.
This is a recipe extract from Create by Liv Kaplan.
Loved this recipe? Be sure to check out Liv’s Keto-Friendly Chocolate Peanut Butter Yoyos also straight from the pages of her new e-book, Create—a collection of her favourite sugar-free and keto-friendly desserts.