TAHINI CRISPY TREATS WITH CHOCOLATE GANACHE

If you like a chocolate and tahini flavor combo, then I’d bet you’ll enjoy these crispy treats. They’re not ooey, gooey, like the crispy treats made with marshmallows (which, I also love). They’re more like a crunchy fudge, in texture. They’re also vegan and gluten free, so they can be a great dessert to bring to a potluck where there may be food allergies. Just be sure you serve them cold. Once they warm up they don’t hold together as well.

And, if you’re wondering if the ganache is optional… trust me, don’t skip it. It’s so necessary from both a flavor and texture standpoint.

TAHINI CRISPY TREATS WITH CHOCOLATE GANACHE

[makes 16]
prep time: 5 minutes
cook time: 10 minutes
laze around time: 15 minutes

INGREDIENTS

4 cups crisped rice cereal 
1/2 cup + 2 tablespoons tahini
1/3 cup coconut oil
1/3 cup maple syrup or honey (or a combination of the two)
1 1/2 teaspoons vanilla extract
Liberal pinch sea salt
Liberal dash cinnamon
2 tablespoons unsweetened shredded coconut
8 ounces chopped dark chocolate (or dark chocolate chips), chopped
1/2 cup unsweetened almond milk

HOW TO

Line an 8x8 baking dish with parchment. [Note: I like thicker crispy treats but if you like thinner ones you can definitely use a larger baking pan.]

Heat tahini, coconut oil, syrup/honey, vanilla, salt, and cinnamon over low heat until smooth and liquid, about 5 minutes.

In a large mixing bowl, pour the tahini mixture over the crisped rice and gently stir to coat. Stir in the coconut.

Gently pour mixture into prepared baking dish, pressing lightly to ensure that you get the mixture into all corners and wind up with a smooth, even top.

Place pan in freezer until cooled and set, about 20 minutes. During this time, prepare ganache.

To make ganache: Combine almond milk and chocolate in a small saucepan over low heat and stir until smooth.

Pour ganache over cooled crispy treats and refrigerate until firm, about 20 minutes. Store covered in fridge and serve chilled.