Turkish delight inspired bite sized blissfulness. This is one to play with. Taste as you go and add more raw cacao and rose water to get the right chocolate / Turkish delight balance for you. I love mine really chocolatey so always use more raw cacao, although the recipe doesn’t call for it – it’s play time!

Feeds: Makes 6 – 8 bites

Cooking time: 4 hours

Ingredients     

• 20g Coconut oil
• 100g Tahini, unhulled
• 100g Chia
• Tsp salt
• Tsp Stevia
• 20g Raw cacao powder (more if you are a chocolate lover)
• Handful crushed nuts (macadamias, pecans, almonds)
• Tbsp rose water (add a little more if you are a turkish delight lover)
• 20g Desiccated coconut + more to decorate

Method          

• Line a small cake tray with baking paper
• Add the coconut oil and tahini to a bowl and mix well
• In a separate bowl, mix all of the dry ingredients to combine
• Slowly add the dry ingredients to the coconut oil and tahini mix, it will become really thick. You can use a blender to do this but I prefer the texture when mixed by hand
• Once the ingredients have been mixed together really well, transfer the mixture to the cake tray and press down firmly
• Sprinkle the remaining desiccated coconut on top of the sticky mixture
• Place the cake tray in to the freezer for at least 4 hours
• Once set, remove the cake tray and pull out the now solid mixture by lifting the baking paper
• Lay the solid block on a flat surface and slice in to bite size pieces
• Refrigerate until served