This wholesome and delicious recipe is inspired by fellow nutritionist Larissa Beeby, one part of the Future Foody team. I spotted her post on Instagram here and immediately wanted to make it! I have been enjoying it so much I wanted to share my creation of it with you all. The best breastfeeding treat!
*Disclaimer - I have only made this once and the quantities below are from memory so just use common sense and the below as a guide (or refer to Larissa's original recipe above!). My delicious little newborn man has the majority of my attention these days! As long as you have enough of the wet mixture to bind the dry, the base will set. The chocolate ganache recipe on page 280 from Homegrown Kitchen is life-changing! It works a treat here, as a topping on cakes or slices or simply served with vanilla ice cream and seasonal fruit!
Tahini + Quinoa Chocolate Bars - makes 12+ bars depending upon size (I cut mine in half so made about 24)
~Gluten-Free, can be made Dairy-Free
1 cup Tahini (I used Chantal Organics)
1/3 cup honey
~3 Tbspn date syrup (or try extra honey or pure maple syrup)
50g dark chocolate (70% minimum), broken into pieces
To make the base, melt the tahini, honey, date syrup, coconut, salt and cinnamon, stirring until combined.
Next add the superfood muesli and mix until combined.
Pour the base into a loaf tin lined with baking paper. Set aside while you prepare the topping.
To make the topping, combine the cream/coconut cream, honey/maple syrup, butter/coconut oil and cocoa in a small saucepan and melt over a gentle heat. Once combined remove from the heat and whisk or stir in the chocolate pieces until melted. Set aside to thicken and cool to room temperature.
Once cool, pour the topping over the base and spread out evenly. Top with crushed freeze-dried raspberries or other goodies and place in the fridge to set completely.
Once set, remove the baking paper along with the slice and cut into bars. Store in the fridge or freezer in an air-tight container.