• 2 cups unsalted tahini
  • 1 cup organic sugar
  • 1/2 cup xylitol
  • 1/2 cup filtered water
  • 1/8 tsp sea salt
  • 5 T coconut cream
  • 4 oz dark chocolate melted

Here’s How:

You will need a candy thermometer, 8/8 pyrex dish lined with parchment paper.

  1. Add sugar and water to a medium sauce pan and heat over medium heat until the candy thermometer reads 230.
  2. Warm the tahini with the salt by placing glass measuring cup in a pot of water.
  3. Melt chocolate in a double boiler and set aside.
  4. In a separate pot, melt the coconut cream.
  5. When the sugar water reaches 230, pour it into tahini mixture and stir as little as possible to blend.
  6. Stir in the melted coconut cream.
  7. Pour the mixture in parchment lined dish.
  8. Slowly swirl in the melted chocolate.
  9. Place in fridge to chill overnight.
  10. Cut into squares and enjoy!