If you were lucky enough to get to Tiller and Grain (@ tillerandgrain) 23, Frederick St. South, Dublin 2 you may well have enjoyed this lovely chocolate treat, Claire the owner of the wonderful café, generously shared the recipe with me.
25g chai seeds, soaked for 20 minutes in 2 tablespoons warm water
25g linseeds/flaxseeds
135g sugar
50g maple syrup
60g cocoa
30g cornflour
pinch of sea salt, half teaspoon vanilla extract, half teaspoon baking soda
230g tahini
topping – 50g dark chocolate chips, 1 teaspoon pistachio nuts, chopped or pumpkin seeds, blue cornflower petals or rose petals.
Set oven 150c gas 2 line a 20cm baking tin with nonstick paper
Mix all the ingredients together, except the tahini and topping ingredients, stir well, then add in the tahini and mix again. Spoon in the prepared tin spread evenly, sprinkle over the chocolate and bake for 30 minutes. Remove from the oven and spread the melted chocolate evenly over the surface, decorate with the nuts or seeds, and petals. Cool and cut into 8 slices.
