Tahini nougat cubes
Ingredients for approx. 20 cubes:
200 g cashew nuts
150 g tahini sesame paste
3 tbsp maple syrup
25 g coconut flour
2 tsp coarsely ground black pepper
2 Extreme Dark 99% tablet
Sesame seeds for sprinkling
Leave the cashew nuts to soak in cold water for at least 2 hours, preferably overnight. Strain the nuts and place in a blender with the tahini, maple syrup, coconut flour and pepper. Blend finely until you have a smooth, marzipan-like mixture.
Coarsely chop half a Extra Dark 99% tablet. Remove the cashew mixture from the blender, incorporate the chocolate pieces into the mixture, spread out with wet hands to form a 2 cm high rectangle of about 20 x 25cm and chill for at least one hour.
Cut the cooled cashew mixture into 2 cm cubes. Chop the remaining chocolate and melt gently over a water bath. Pour the melted chocolate into a small glass, dip the nougat cubes individually into the liquid chocolate and leave to cool on a baking tray lined with baking paper. Sprinkle with some sesame seeds while the chocolate is still liquid.