In a mixing bowl, combine the melted chocolate and tahini, and pour into a plastic-lined loaf tin. Drop in chopped halva so it sinks to the bottom. Place in fridge until firm. Slice into squares and dust with matcha.
This recipe comes fromChris Nuttal Smith's incredible new cookbookCook It Wild. It's packed with adventure-ready recipes written with camping in mind, but equally as delicious in any setting! We can't get enough of this stunning magenta-hued hummus. It's a gorgeous addition to any snacking spread, and we can't wait to wow our guests with it this summer!