Tahini Swirl Chocolate Bark

Recipe love from the amazing Lorraine Murphy.

*This recipe is incredibly easy and is a great tote-along to a party as it looks fabulous and kids (and grown-ups!) will love ripping it into chunks. I’ve swirled a sweet tahini drizzle through mine, however, get as creative as you like with yours. Berries (fresh or dried), toasted nuts or coconut will all work beautifully in this.

Note: this needs to live in the fridge as the chocolate will melt quickly due to the coconut oil.
And another note: I put the saucepan onto the scales to minimise waste and mess with the ingredients. Makes approx 16 portions*

Lorraine Murphy

WHAT YOU NEED:

For the chocolate bark

 100g almond butter

100g coconut oil

 4 tablespoons / 40g cacao

powder

1 teaspoon vanilla essence 

 50g honey

For the tahini swirl 

50g coconut oil 

 80g tahini

50g honey

2 pinches salt

For the topping

 2 tablespoons buck inis, coconut or nuts if you prefer

WHAT YOU DO:

1. Line a baking sheet with baking paper
2. In a medium-sized saucepan, melt the ingredients for the chocolate barktogether until combined
3. In another pan, melt the tahini swirl ingredients together
4. Add the tahini mixture to the chocolate mixture – but don’t mix it together

5. Pour the contents of the pan onto the baking sheet and place in the fridge for an hour to set
6. Smash it up and serve in chunks