Mosaic with tahini and nuts
This is a nutrition (and calorie) rich dessert yet lighter than the traditional mosaic as it does not contain butter, eggs or sugar.
Mosaic with tahini and nuts
Ingredients
- 100 grams Petit Beurre Biscuits
- 150 grams Spéculoos Biscuits
- 200 grams dark chocolate (75%)
- 250 grams tahini
- 250 grams honey
- 100 grams hazelnuts
- 100 grams almonds
- 3 tablespoons fresh milk
Instructions
- Choose high quality biscuits and fresh nuts. This recipe is with our family's produced hazelnuts and almonds.
- In a big bowl add the tahini and the honey and stir gently. Tip: if the honey is hard, warm up to liquify it.
- Melt the dark chocolate and add into the bowl. Stir gently until the mix is homogeneous.
- Crumble all biscuits in small pieces and add them into the bowl. Add the milk, add the nuts and stir.
- In a Rectangular Cake Pan (e.g. 25 x 14 x 6 cm) add a baking Paper and then add the mix. This is to give shape to the Mosaic.
- Put the sweet in the refrigerator for at least 3 hours. Hold the baking Paper to remove the mosaic from the baking pan, cut in pieces and serve.
