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aposta dos jogos da copa

mitzvahceremonies.com:2025/2/12 7:52:39

aposta dos jogos da copa
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M y friend, the chef Kali Jago, is a full-blown tahini enthusiast. She introduced me to (life-changing) whipped tahini and 🌛 made me a batch of tahini and date chews, which I am now addicted to. To honor this shared obsession, 🌛 we created these slices together. The base is made with salted pretzels and brazil nuts, the center is a gooey 🌛 tahini and date caramel, and it's topped with a thin layer of dark, gently salted chocolate. We hope you will 🌛 be just as enamored with them as we are.

Chocolate, tahini, date and pretzel slice

You'll need a food processor 🌛 and a 20cm x 20cm square tin or similar. The pretzels to use are the small snacking kind that can 🌛 be bought in the supermarket (the most widely available are the Penn State brand).

Prep 5 min
Cook 25 min, plus setting time
Makes 25 squares

Ingredients	Quantities
For 🌛 the tahini and date mixture	360g pitted medjool dates (from 390g unstoned) 7 tbsp (100g) tahini ½ tsp ground cinnamon 1 tbsp coconut oil ¼ 🌛 tsp fine sea salt
For the base	120g pretzels 50g dark chocolate 100g brazil nuts 6 tbsp (75g) coconut oil 3 tbsp dark agave syrup
For the 🌛 chocolate topping	100g dark chocolate Flaky sea salt

Put the dates in a heatproof bowl, cover with 100ml just-boiled water, leave to soak 🌛 for five minutes, then drain well.

Line a 20cm x 20cm cake tin with baking paper. Put the pretzels, chocolate, brazil 🌛 nuts, coconut oil and agave in a food processor and blitz to a sandy, tacky crumb. Scrape out, press down 🌛 very well into the tin, then put in the fridge to chill for five or so minutes, which is just 🌛 as long as it takes you to make the date filling).

Meanwhile, put the drained dates in the food processor with 🌛 the tahini, cinnamon, coconut oil and salt, and blitz to a sticky mixture. Remove the biscuit base from the fridge 🌛 and evenly slather the date mix on top and pat it down to smooth.

Melt the chocolate in a microwave in 🌛 20-second blasts, stopping while some solid pieces still remain (they'll melt in the residual heat). Pour the melted chocolate over 🌛 the tahini and date mixture, spread it out evenly and sprinkle sparsely with sea salt. Refrigerate for 20 minutes, then 🌛 cut neatly into five columns lengthways and again widthways to make 25 squares. To store, keep covered in the fridge.

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