Choc Tahini Tart + meet Lucy Bennetto of NZ's fave chocolate brand

You can't go wrong with a chocolate tart, and our friends over at My Food Bag and Bennetto Natural Foods Co have come up with an amazing recipe for the chocolate lovers out there (ourselves included)!

One of our favourite brands, Bennetto, was started by Lucy Bennetto in Christchurch with a aim to create natural food products that looks after the planet and the makers, doing business sustainably. Lucy started this inspiring saying, "we’ve always aimed to do more than simply produce great chocolate. Our hope is that we inspire people everywhere, to be thoughtful in every aspect of their lives and business – not just because it’s nice, but because it’s vital to the continued well-being of the people and the world we live in." Lucy's Hazelnut Chocolate has been the inspiration for the Chocolate Tahini Tart recipe below!

Lucy Bennettto, founder of Bennetto Natural Foods Co.

My Food Bag X Bennetto Natural Foods Co Chocolate Tahini Tart (vegan)

Ingredients (serves 4)

135g vegan chocolate cookies (e.g. oreos, gluten free if required)
2 Tbsp coconut oil, melted (or dairy-free butter)

1 x 100gm bar Bennetto Toasted Hazelnut,roughly chopped
3 tbsp tahini
1 ½ Tbsp maple syrup
½ cup coconut milk

To serve:
½ cup coconut yoghurt
1 tsp vanilla extract (optional)
30g roasted hazelnuts, roughly chopped

Step 1: Line a small 15cm cake tin with baking paper (alternatively, line 4 individual ramekins or cupcake tins).

Step 2: Press mixture into four muffin tins or pattypans.

Step 3: Prep base: Place cookies in a snap-lock bag and crush with a rolling pin, until you get a fine crumb (alternatively, blitz in a food processor). Place crumb in a bowl and stir through coconut oil, until well combined.
Place crumb in prepared tin and press down firmly using the base of a measuring cup or mug. Place in freezer and leave to chill while you prepare the filling.

Step 4: Prep filling: Place chopped chocolate and tahini in a heatproof bowl and set aside. Combine maple syrup, coconut milk and a pinch of salt in a pot on medium heat and bring to a simmer. Once it has come to a simmer,
remove from heat and pour over the chocolate and tahini, leave to sit for 2 minutes.

Step 5: After 2 minutes, whisk until smooth and all the chocolate has melted. Pour filling on top of base and spread out
into an even layer. Place tart in fridge to chill for at least 2 hours, or until set.

Step 6: To finish: In a bowl, mix together coconut yogurt and vanilla. Chop hazelnuts. Remove tart from tin/moulds and spoon over vanilla yoghurt. Serve chocolate tart topped with chopped hazelnuts.



Shop the rest of Bennetto's Chocolate range, here.

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