Blackberry Tahini Bites Covered in Chocolate
Ingredients
Blackberry filling
- 285 g blackberries
- 2 tbsp lemon juice
- 2 tbsp maple syrup
Tahini base
- 4 tbsp tahini
- 150 g almonds
- 120 g dates
- 1 tbsp maple syrup
- pinch salt
Chocolate coating
- 100 g dark chocolate
- more blackberries
Preparation
Put blackberries in a saucepan along with the lemon juice and syrup. Let cook for a few minutes until the blackberries are soft and mushy.
Pour the blackberries into a strainer and mash with a fork until you have a jam. Have a bowl under which the juice can flow. You can use the juice as a juice, for porridge or desserts. Set aside the jam.
Melt the chocolate. Put aside.
Mix all the ingredients for the tahini bottom in a blender or food processor until everything sticks well.
Press the dough into muffin molds and make a hole in the middle where the jam should be. Fill the holes with jam.
Spread the melted chocolate over the jam, about 1 teaspoon to each mold. Decorate with some extra blackberries.
Place in the freezer for 30 minutes and then store in the fridge.
Tips
For a complete raw version just mash the blackberries with a fork, without cooking them, no lemon juice or maple syrup needed.
