Last week I told you about my new love affair with Tahini. Actually, the tahini love affair isn't anything new but my discovery of Soom Foods tahini is new. Love them! Well, expand your minds a bit and get ready for a tahini like no other you've tasted and get ready to find every means possible to use said tahini: Chocolate Tahini. That's right, people...chocolate tahini.
Wrap your brains around that idea. It's like nutella but nuttier. This stuff is divine. Since first trying it out, I will admit I have unsuccessfully tried to make two different batches of brownie with it. It just screams brownies when I taste a spoonful here and a spoonful there. However, I haven't had luck in trying to make a perfect vegan brownie with it. For that reason, you do not see any pictures of said failures. I swear that one of the worst things about developing recipes is to know something will taste good and all of the ingredients go well together, looks pretty going into the oven, only to watch it becoming a liquid mess when it's done. Time wasted. I hate it. The brownies all tasted good, but the consistency was embarrassing. Too embarrassing to broadcast here. Fail. Fail. Fail. Yet, I will prevail...one day.
In the meantime, I decided to take my mind off of brownies and recharge with a different recipe. A while back, I came across a recipe in Food 52's cookbook Baking. It is called Hippie Crispy Treats. They describe it as a "sophisticated" version of a rice krispie treat we all know and love well. The recipe is vegan and swaps out marshmallows for maple syrup and brown rice syrup. It uses coconut oil instead of butter or margarine. They also add a topping of chocolate, coconut oil, and sprinkles of sliced almonds. It truly, honestly was one of the best crispy treats I've ever tasted.
Seizing upon the idea of a veganized crispy treat while looking at my darling jar of chocolate tahini, I thought wouldn't it be great to substitute both the chocolate and the coconut oil with the chocolate tahini. The tahini incorporates both the oil and chocolate in one ingredient. I opted not to add the topping in order to make it more enjoyable for the kids who could not understand why I would put almonds on a rice crispy treat. It wasn't all for you, that's why!
The result was a delicious treat that satisfied all. Unlike the Food 52 version, it tasted far less chocolatey and more along the lines of a peanutty crispy treat. There is a faint chocolate flavor and the nutty taste is by no means overpowering, but it is there thanks to the addition of the almond butter.
They are just as easy to make as the treats you've grown up loving and require very few ingredients. If you're looking for the chocolate tahini, I have included an Amazon link below. Buy it, buy it! You won't regret it. Hopefully, I'll get some of these other recipes using this chocolate gold to come out to my satisfaction and you'll be so happy you bought a couple of jars to keep around the house.
Chocolate Tahini Rice Crispy Treats
A vegan version of a rice crispy treat with the added flavor of chocolate tahini.
- 1/2 cup maple syrup
- 1/2 cup brown rice syrup
- 1/2 cup almond butter
- 2 Tablespoons Soom Chocolate Tahini
- 4 cups crisp rice cereal
- Line an 8-inch square pan with parchment paper.
- In a large saucepan, combine the maple syrup and rice syrup and cook over medium-high heat. Bring to a boil. Cook, constantly stirring, for one minute. Remove from heat and add the tahini and almond butter. Stir until the mixture is smooth and the tahini and almond butter have melted.
- Fold in the rice cereal. Spoon your mixture into the prepared pan. Using either the back of a rubber spatula or your hands, press evenly and firmly.
- Let the treats cool at room temperature for two hours until firm. After they have firmed, lift the treats out of the pan by holding onto the parchment paper. Cut into 16 squares.
Prep time: 10 mins
Total time: 15 mins
Yield: 16 squares