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Toothbrushes at the ready! Actually this is quite healthy if you use artisanal dark chocolate, as tahini and maple syrup make up the balance.
Ingredients:
120g tahini
100g dark chocolate
1 tbsp maple syrup
Optional – sprinkle a little sea salt / sesame seeds / toasted chopped hazelnuts
Method:
Either use silicone moulds or line a small baking tray with parchment paper.
Melt the chocolate at a low heat in a bain-marie, then take off the heat and stir in the tahini and maple syrup until all is mixed in and well combined. You can also stir in any of the extras or sprinkle them on the base of the moulds / baking tray.
Pour the mixture into the moulds / baking tray and then place in the fridge for an hour to set. Store in the fridge.
Enjoy
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
