This easy, no-bake treat is not only delicious but also vegan and has a low GI.
The original recipe is from Susan Jane White´s cookbook ‘The Extra Virgin Kitchen’ and I changed it slightly.
Here´s the recipe for you guys, let me know what you think in the comments below.
What you´ll need:
3 tbs of coconut oil
½ cup of maple syrup or agave
1 Jar (340g) of Light Tahini Sesame Paste
Seeds of one Pomegranate
2-3 tbs of honey
Fleur de Sel
Organic Chocolate Chips
How it´s done:
Melt the Coconut Oil, Maple Syrup, Vanilla Extract in a sauce pan. Then add the Tahini and chocolate chips if you´re using them.
Remove the seeds of one Pomegranate and add to the mix, making sure you keep a few seeds for decoration.
Pour half of the mixture into a container lined with cling film, drizzle over the honey and add the remainder of the mix. Then, with a fork, make swirls.
Decorate with the rest oft he Pomegranate seeds/ Optional Extras and freeze over night.