Chocolate & Tahini Cereal Recipe

22.7.17


The only thing that I enjoy the most about winter season is warm comforting food and chocolate treats. Somehow I believe those things make the cool, rainy and gray days worthwhile.  And yes, some foods like chocolate can’t be overlooked during the cold season. I mean what not to love about chocolate in winter, right? We are not big eaters of sweet treats. But when we have a craving to indulge ourselves with something sweet we like having a good big bowl of this sweet popcorn, or these truffles or just a nice bowl of homemade cereal/ granola.

This chocolate and tahini cereal has been our favorite treat of the season so far. It has a very rich chocolate flavor and is just perfect to have as it is when you feel the need to have something sweet and covered in chocolate! 

For this chocolate cereal I use raw cacao but if you’re unable to get raw cacao you can always substitute with unsweetened cocoa powder for baking. I also use rolled oats in here but have look below for ingredients and substitution if you're sensitive to oats. You can also serve this delicious chocolate cereal with cold or warm milk!

I hope you're enjoying the season...either summer or winter.


CHOCOLATE + TAHINI CEREAL

If you're sensitive to oats, you can substitute with quinoa flakes. In here I use puffed spelt cereal but if you're unable to get this type of cereal you can substitute with unsweetened puffed rice cereal. You can either use coconut sugar or organic rice syrup or maple syrup.


2 C. Rolled Oats
2 C. Puffed Spelt cereal 
1 1/2 tsp. Cinnamon powder
3 Tbsp. Raw Cacao powder / or substitute with Unsweetened cocoa powder for baking
2 Tbsp. Unhulled Tahini or Regular Tahini
1/4 C. Sunflower oil
5-6 Tbsp. Coconut Sugar
1 tsp. Vanilla Extract (Optional)

Preparation:
+ In a bowl add rolled oats, puffed spelt and cinnamon powder, mix and set aside.

+ In a medium saucepan add tahini, raw cacao powder, vanilla extract, sunflower oil and cook over medium high heat for a few minutes until preparation starts to bubble. Add the coconut sugar or syrup and cook for another minute. 

Take off the heat and pour over rolled oats cinnamon mixture. Mix well until everything is well coated with the chocolate + tahini preparation.

+ Place the chocolate cereal mixture over a large baking tray or two medium trays and spread evenly. Bake at 150C/300F for about 10-15 minutes or until chocolate starts to form little bubbles around cereal. Let it cool completely and transfer to airtight container/ jar. This chocolate cereal will last you two weeks.

You can serve this cereal with cold or warm milk!

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