SALTED CARAMEL RECIPE BY TASTY
Here's what you need: sugar, butter, double cream, sea salt
Provided by Ellie Holland
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
- Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY
Here's what you need: dark chocolate, dairy free semisweet chocolate chips, coconut oil, tahini, full fat coconut milk, maple syrup, tahini, toasted sesame seeds
Provided by Rachel Gaewski
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: Add the dark and semi-sweet chocolate and coconut oil to medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted and smooth.
- Whisk in the tahini and coconut milk. Carefully pour the mixture into popsicle molds and freeze for at least 4 hours, until solid.
- Make the tahini caramel: In a small saucepan, whisk together the maple syrup and tahini. Cook over medium-low heat, stirring occasionally, until bubbling and slightly thickened, about 10 minutes. Pour into a heatproof liquid measuring cup and let cool (the caramel will continue to thicken.
- Remove the chocolate tahini pops from the molds and place on a baking sheet lined with parchment paper. Pouring from the measuring cup, drizzle the tahini caramel quickly back and forth over the pops. Sprinkle the sesame seeds over the drizzle. Any leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.
- Serve the pops immediately, or return to the freezer for a few minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 32 grams, Fat 39 grams, Fiber 3 grams, Protein 5 grams, Sugar 40 grams
CHOCOLATE TAHINI TRAYBAKE
Try this tahini-flavoured twist on the classic brownie, full of nuts and dried fruit. They're even more delicious served warm with vanilla ice cream
Provided by Janette White
Categories Dessert
Time 55m
Yield Cuts into 12
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove from the heat and leave to cool slightly. Or, do this in 20-second bursts in the microwave.
- Mix the flour and baking powder together in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. Beat the butter and brown sugar together in a separate bowl until light and fluffy using an electric whisk. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each addition to stop the wet ingredients from curdling.
- Beat the cooled melted chocolate into the wet ingredients until fully incorporated. Mix in the tahini, then gently fold in all of the flour mixture, being careful not to knock out the air.
- Tip the batter into the tin, level with a spatula and bake for 30-35 mins, or until set with a definite wobble in the middle. Leave to cool for 20 mins in the tin. Lift out of the tin onto a wire rack using the parchment to help and leave to cool completely (the brownie will firm up as it cools). Cut into 12 squares and serve with ice cream, if you like. Will keep in an airtight container for three days.
Nutrition Facts : Calories 311 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
RASPBERRY TAHINI POPS RECIPE BY TASTY
These creamy, dreamy tahini popsicles are exactly what you need to cool off this summer. Whether you try the fruity raspberry with just a hint of tartness or the indulgent fudgy caramel, these pops are sure to hit the spot and be a recipe you come back to again and again.
Provided by Rachel Gaewski
Categories Desserts
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
- Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
- Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
- Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
- Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 5 grams, Protein 2 grams, Sugar 14 grams
CHOCOLATE HORCHATA POPSICLES PLANET OAT RECIPE BY TASTY
Here's what you need: small mexican cinnamon stick, white rice, Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla extract, ground cinnamon, dark chocolate, toasted coconut flakes, toasted sliced almonds, ice pop sticks, ice pop molds
Provided by Planet Oat
Categories Desserts
Yield 12 servings
Number Of Ingredients 11
Steps:
- In a medium pot over medium-low heat, toast the cinnamon stick(s) for 1 minute, or until fragrant. Add the white rice and toast for another minute.
- Add the Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla, and ground cinnamon. Simmer for about 3 minutes, or until the cinnamon is fragrant, stirring occasionally. Remove the pot from the heat and let the chocolate horchata chill in the refrigerator for 8 hours or overnight. Discard the Mexican cinnamon stick and blend the horchata on high speed for 30-60 seconds, or until finely pulverized.
- Strain the liquid into a fine mesh strainer over a large measuring cup. Divide the chocolate horchata evenly between 2 6-count ice pop molds. Freeze for 30-45 minutes, until slightly solidified. Insert the sticks into the center of the pops, then return to the freezer for 8 hours, or overnight.
- Add the dark chocolate to a microwave-safe bowl and microwave for 30-60 seconds, until melted. Let cool slightly.
- If using, add the toasted coconut flakes and sliced almonds to 2 separate shallow bowls.
- Remove the ice pops from the freezer and remove from the molds. Dip the top third of each pop in the melted dark chocolate, then immediately dip in the coconut flakes or almonds. Lay the pops on a plate and freeze for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 474 calories, Carbohydrate 16 grams, Fat 37 grams, Fiber 2 grams, Protein 19 grams, Sugar 10 grams
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