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.