Spicy Aleppo Chocolate Tahini Bark
Aleppo Chocolate Tahini Bark is a quick dessert made with melted chocolate, peanut butter chips and tahini.
Servings 10
Ingredients
- 8 oz bittersweet or dark chocolate chips or chopped dark chocolate**
- ¼ cup peanut butter chips Reese's brand
- 1 tablespoon tahini
- Maldon sea salt
- Aleppo pepper
Instructions
- In a microwave-safe bowl, melt the chocolate chips on high stirring every 30 seconds until melted.
- Put the peanut butter chips in a small bowl and spoon the tahini over them to coat. Microwave at 50% power stirring every 30 seconds, until creamy. You could probably get away with using high, but I like to melt vanilla and peanut butter chips on a lower power because there's less risk of scorching.
- Spread the melted chocolate evenly over a large parchment covered baking sheet, then spoon lines of tahini mixture over chocolate. Gently swirl through or make lines up and down. Sprinkle with sea salt and pepper (an Mini M&Ms if you just happen to have some)..
- Put the tray in the freezer for about an hour or until set, then break into pieces.
Notes
For a keto version, use 8 oz of sugar free chocolate chips. I like Lily's milk chocolate flavor. To make the swirl, melt 14 grams of coconut oil (about a tablespoon). Stir in 28 grams of softened peanut butter (little less thant 2 T.) and 42 grams of Tahini (3 T.). Sweeten to taste with liquid allulose or liquid stevia and drizzle over the melted chocolate mixture. The keto version will need to be refrigerated.
