Crispy Caramel Tahini Chocolate Bites
The easiest no-bake chocolate snack, filled with protein, fibre and natural sugars. A much healthier alternative to a chocolate bar, minimal effort, and SO SO SOOOO good. The pressed date layer is uncanny in its caramel energy, the crispy flair in every bite, the velvety dark chocolate… there is too much to love in this delectable treat!
Ingredients
Method
Equipment: Small saucepan, heat-proof bowl, whisk, rolling pin, spatula, 8 inch square tin.
Line an 8-inch square tin with baking paper, set aside.
Place chocolate pieces in a heat-proof bowl, position the bowl over a small saucepan filled with a few inches of water, put over medium heat.
While the chocolate is melting, prepare the date layer.
Arrange the dates in a square-type shape on a piece of baking paper. Put another piece of baking paper on top, and using a rolling pin, press the dates into a thin even layer.
Once the chocolate has melted, add the tahini, whisk until fully mixed in. Switch to a spatula and add the soy protein crisps and half a tsp of salt flakes, mix until combined.
Pour half of the mixture into the lined tin.
Gently peel the pressed dates off the baking paper and position over chocolate layer. Cover the pressed dates with the remaining chocolate mix, ensuring the edges are covered. Sprinkle with salt flakes.
Set in fridge for at least 1 hour. Once firm, slice into whatever size you please!
Will keep for up to 3 weeks refrigerated in an airtight container.
Also can be made as individual pieces using a silicone mould.
250g dark chocolate (dairy free for vegan option), broken into small pieces
12 medjool dates, pitted
3 tablespoons tahini
75g soy protein crisps
1 tsp salt flakes
Gluten free, Vegan optional