Chocolate Tahini Crisp

Chocolate Tahini Crisp

I really could eat this all day long. The bark itself isn’t snappy, rather, it’s smooth and if left at room temperature for a while it gets a bit soft. That doesn’t matter, however. The puffed millet makes this a crispy, melty delight. The herbs add a mood boost and the tahini makes the perfect nutty bite.

Ingredients

1 cup organic dark chocolate

1/2 cup organic tahini

1/2 cup puffed millet (or brown rice krispies)

1/8 cup sesame seeds

1 tsp vanilla

1 tsp ashwagandha (optional)

1 tsp maca root (optional)

Instructions

Preheat oven to 350. Toast puffed millet for about 10 min. If you’re using rice krispies, skip this step.

Melt the chocolate over a double boiler. Add the melted chocolate to the remaining ingredients, in a large bowl, and mix well.

Line a cookie sheet with parchment paper. Pour and spread chocolate mixture into one thin layer to make chocolate bark. Alternately, you could drop a tablespoon of the chocolate mixture onto the paper to form individual pieces.

Sprinkle with sesame seeds.

Place tray in the fridge for at least one hour. Remove from fridge and, if you made bark, break into pieces.

Invite some friends over to share (or not) so that you don’t eat this all by yourself.