Emma Galloway’s Dark Chocolate Tahini Bites

These bites are a lovely low-sugar treat to have in the fridge for when chocolate cravings arise. I use hulled tahini because its flavour is less bitter than unhulled.

I’ve also learned from my dear friend and fellow cookbook author, Jude Blereau, that the extra calcium unhulled tahini supposedly contains ‘will be bound in the hull with oxalic acid, so you won’t get it’.

The bitterness in unhulled tahini is oxalic acid. You can replace the tahini with natural peanut butter or (my) Any Nut or Seed Butter or store-bought nut butter, if preferred.

Note: If you can’t be bothered with dipping each bite into chocolate, simply drizzle the melted chocolate mixture over the tray before cutting into bite-sized pieces.

This recipe is extracted from ‘My Darling Lemon Thyme: Every Day’ by Emma Galloway (HarperCollins, $60)