Recipes
Tahini Snickers Bites
It’s like a snickers, but with salted caramel. I had no idea what I was making when I started this recipe. It was purely just for fun. I had been wanting to make some tahini caramel for some time, it is so quick and can be used for a number of different sweet things. It then morphed into layering this with peanut butter, and covering in chocolate - to resemble these salted caramel peanut bites. They’re rich, gooey and definitely one to add to the list for homemade Christmas gifts (too soon?!). Makes 9 bites INGREDIENTS: 4 tbsp hulled tahini 2 tbsp milk (plant-based or dairy) 2 tsp maple syrup 9 tsp crunchy peanut butter 250g dark chocolate Sea salt INSTRUCTIONS: Combine the tahini, milk and maple syrup in a small pot over a low heat. Stir while the mixture warms and starts to thicken. Turn off the heat and let sit for a few more minutes to thicken. Spoon evenly into a silicone tray that is safe for freezing. Freeze caramel until firm, then spoon 1 tsp of peanut butter on top and smooth. Return to the freezer for at least an hour. Gently melt the chocolate in a double boiler, or in the microwave, stirring well and being mindful not to overheat. Remove each bite from the silicone mould and using two spoons dunk into the melted chocolate, turning until covered and then placing on baking paper to set. Sprinkle with a little sea salt and enjoy! Store in an airtight container in the fridge and eat within 3 days. Feel free to make smaller, if you have a silicone tray that is a smaller volume.
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Rocky Road
This rocky road is an absolute crowd favourite. It wraps up well in baking paper with a ribbon, or put it into a glass jar to gift it. You can make any variations to the nuts to suit your needs and even swap to oat milk chocolate for a dairy free version. Serves = 20 INGREDIENTS: 500g dark chocolate (at least 60% cocoa) 1 cup small marshmallows ½ cup almonds, roasted ½ cup pistachios, roasted ¼ cup coconut, toasted ¼ cup freeze dried raspberries Extra freeze dried raspberries (optional for decoration) INSTRUCTIONS: Line a 11 x 7 inch (27.5 x 17.5cm) brownie pan with baking paper In a large pot, melt the chocolate over a very low heat, stirring constantly. Remove from the heat and keep stirring Add the marshmallows, almonds, pistachios and coconut and mix well Pour mixture into the lined brownie pan and smooth the top If you wish, garnish the top with crushed freeze-dried raspberries Refrigerate for at least 2hours until set Remove from the brownie pan and using a hot knife, cut into 20 pieces Store in an airtight container in the fridge
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Create your own Christmas Grazing Table
Christmas entertaining doesn’t need to be stressful. With a little planning and the right mix of flavours, you can create a table that looks beautiful and feels effortless.