Warning: these vegan treats are completely addictive! We dare you to eat just one! This recipe comes from Eitan Bernath's new book Eitan Eats the World, which is coming out mid-May.
After meeting at our Chelsea Market store in 2016, we've kept in touch and watched proudly as Eitan grew into a rock star social media influencer, role model for other teens and now, a published author! We could not be more excited to share this recipe of his!
1½ c dark chocolate chips
1 c Seed + Mill Organic Tahini
2 tbsp unsalted butter
1 tsp pure vanilla extract
2 tsp vanilla extract
Pinch of Kosher salt
1 12oz box Rice Chex cereal
1½ c confectioner's sugar, sifted
2 tbsp toasted sesame seeds
1. In a food processor, combine until smooth all ingredients (except for the chocolate and salt).
2. Roll the mixture out onto plastic wrap and place in the freezer until firm, about 30 minutes. Cut the hard mixture into small bite-size pieces and return to the freezer to keep firm.
3. Melt the chocolate, remove the pieces from the freezer, and dip the pieces into the chocolate one by one.
4. Finish with a sprinkle of salt.
These will last a week in the fridge.