STEPS 1. In a medium bowl, mix together the tahini, coconut oil, maple syrup, vanilla, and salt until smooth. 2. Fold in half of the chocolate chips and pour into a small, parchment-lined loaf pan. 3. Freeze for 5-10 minutes, then sprinkle the rest of the chocolate chips as well as the halva cubes on top Press them in a bit if necessary. 4. Freeze until firm, about 30 minutes. Finish with a sprinkle of sea salt.
Pavlova is undoubtedly one of our favorite desserts (Rachel, our co-founder, being from Australia, and all……) but it’s also one of those dishes that no matter how closely we follow the recipe, something always seems to go wrong! We were determined to master the art of pavlova, and give it a Seed + Mill twist!
This recipe is inspired byAna Sortun and Maura Kilpatrick from our favorite Boston bakery,Sofra. The tahini-forward shortbread is heavenly on its own, but we love the festive touch of gooey chocolate thumbprints and sparkly flaky salt. Plus, who doesn't love a fun, hands on holiday baking project?