If you're looking for an easy and delicious dessert that also happens to be good for you, look no further. This decadent and rich slice is packed full of healthy unsaturated fat, zinc and calcium thanks to the star ingredient, tahini (which is crushed sesame seeds). This tasty treat is always a crowd favourite and I often bring it to parties and events as it's free of the most common food allergens including dairy, wheat, gluten, egg, soy, and nuts. Just try to stop yourself at one piece!
Why it’s good for you?
This nutritious dessert is so full of goodness that you can even enjoy it as a healthy snack. Here are some of the reasons you can have your slice (and eat it too!):
Raw, vegan, gluten-free, dairy-free, wholefood slice made with natural plant-based ingredients. The only processed ingredient is the chocolate, but because we use a high percentage of cacao and dairy-free, the sugar content is significantly lower.
Tahini, as mentioned above, packs a nutritional powerhouse punch! It is high in calcium, which is particularly important on a plant-based or dairy-free diet, and contains zinc which helps stimulate collagen production - so you'll be doing your skin a big favour with every bite.
Medjool dates are a natural, wholefood, unrefined sugar-alternative and a fantastic source of fiber, meaning they'll help to keep you both full and regular. Dates are an excellent blood-sugar-stabiliser which means they provide a natural and steady fuel source that won't have our blood glucose levels spiking all over the place as is the case with refined sugars.
Makes 12 -14 slices
For the cinnamon crumble base:
300g medjool dates
¾ cup tahini or nut butter
¾ cup desiccated coconut
¼ cup wheat-free or gluten-free oats*
1 tsp blackstrap molasses
½ tsp cinnamon
Pinch Himalayan salt
For the choc-fudge icing:
180g good quality organic dark chocolate (70-80% cacao is best)
1/2 cup tahini
1 tsp vanilla extract
Sesame seeds to garnish
Add all the base ingredients to a large food processor bowl and blitz for a few minutes or until well combined. Transfer to a baking paper lined square cake tin or baking dish and smooth over to create an even layer.
Melt the chocolate by breaking into small squares and placing in a glass or steel bowl over a saucepan of boiling water. Once melted, whisk the tahini and vanilla in.
Finally, pour the melted choc fudge on top of the crumble layer and smooth over with a spatula.
Sprinkle with sesame seeds, pop in the fridge to set for at least one hour, then cut into squares.