If there’s one ingredient that may be underrated, it’s tahini – that delicious smooth, silky, nutty spread that makes a wonderful alternative to nut butters. I love how it can be used in not only savoury dishes but many sweet ones too, including this easy peasy, frozen treat recipe which combines cherries and dark chocolate. An oaty base topped with a creamy vanilla/caramel tahini ‘ice cream’ layer, topped with the juicy fruit and a dark chocolate drizzle plus crunchy granola…yum indeed!
Ingredients:
For the base –
- 90g oats
- 20g rice crispies
- 2 tablespoons nut butter
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil, melted
For the tahini creamy topping –
- 150g soft cheese or coconut yogurt
- 2 tablespoons tahini
- 3 tablespoons sweetener
- 1 scoop vanilla / caramel protein powder
For the drizzle –
- 1 tablespoon coconut oil
- 30g dark chocolate
- Cherries, stoned and halved
- Granola, to sprinkle
Make them!
- Mix together the oats and rice crispies in a bowl, then pour in the nut butter, syrup and oil and mix until well combined.
- Spoon this between 8 individual silicone bar molds to fill up to ⅓ of each. Press down well.
- Mix together the soft cheese/coconut yogurt, tahini, sweetener and protein powder until thick and smooth then spoon this over the top of each base to fill to the top and smooth out. Freeze for at least 4 hours until solid.
- Remove from the freezer and pop out each bar onto a wire rack. Melt the coconut oil and chocolate, then drizzle over each one. Arrange a couple of cherry halves on each then sprinkle over some granola. Freeze for a further 30 minutes – then enjoy!
