Tahini & Honey Tiffin
Prep: 30 minutes
Cook: 120 minutes
Cook: 120 minutes
Medium
Serves 20 squares
Guest chef at Abergavenny Food Festival, Henrietta Inman, has created this delicious tahini and honey tiffin with buckwheat, figs and Marcona almonds. Adding in our Tahini to to a classic recipe gives the tiffin an added smooth and creamy texture with a subtle nutty flavour which perfectly compliments the rich dark chocolate. Perfect for making to share with friends or to enjoy with a cup of tea.
Ingredients
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For the base:
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100g dark chocolate, 70% cocoa solids
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50g unsalted butter or virgin coconut oil
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1 tbsp honey
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70g Tahini
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70g Buckwheat Kasha
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70g dried figs, tops cut off and roughly chopped
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70g salted almonds
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For the top layer:
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100g dark chocolate, 70% cocoa solids
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15g unsalted butter or coconut oil
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1 tsp honey
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30g Tahini
Method
- Step 0: Line the base and sides of a 15cm x 10cm tin with baking parchment. If it’s a slightly different sized tin, it doesn’t matter; you just want the tiffin to be about 3cm depth.
- Step 1: Make the bottom layer by melting the chocolate, butter and honey over a bain marie. Remove from the heat and stir in the tahini. Add in the kasha, lightly crushing them with your fingers, making sure to keep some large bits and breaking the rest up into smaller pieces. Add the figs and almonds and stir everything together well. Pour into the prepared tin and place in the freezer.
- Step 2: Make the top layer by melting the chocolate, butter and honey over a bain marie. Remove from the heat, pour over the set bottom layer and then swirl in the tahini. Do this by spooning blobs over the top and then swirling with a skewer or small sharp knife. Refrigerate for about 2 hours or until set.
- Step 3: Remove from the tin and cut up into squares, whatever size you prefer, with a serrated knife. These will keep for at least a week in a sealed container in the fridge. It freezes well too for at least a month.
