Easy chocolate tahini slice

20

TAHINI ICING

50 minutes (+ cooling) 8 gluten-free Weet-Bix (120g)

1 cup (80g) desiccated coconut

¾ cup (115g) buckwheat flour 2 tablespoons Dutch-processed cocoa 1½ teaspoons gluten-free baking powder ¾ cup (165g) raw caster sugar

150g butter, chopped

¼ cup (70g) tahini

1 teaspoon vanilla extract

1 egg, beaten lightly

2 tablespoons flaked coconut, toasted 1 tablespoon sesame seeds, toasted 1½ cups (240g) gluten-free icing-sugar mixture 2 tablespoons Dutch-processed cocoa 1 tablespoon tahini

1 Preheat oven to 180°C. Grease a 20cm x 30cm slice pan; line base and long sides with baking paper, extending the paper 2cm over the sides.

2 Crush Weet-Bix into a large bowl; add the desiccated coconut. Sift over the buckwheat flour, cocoa and baking powder.

3 Stir sugar, butter, tahini and vanilla in a small saucepan over low heat until sugar dissolves. Add to dry ingredients with egg and mix well. Spoon mixture into prepared pan; press out with your hands to level, then smooth surface.

4 Bake slice for 18 minutes or until dry to the touch. Cool completely in the pan.

5 Make tahini icing. Sift icing sugar and cocoa into a large mixing bowl; stir in tahini and ¼ cup (60ml) boiling water until the texture of the icing is thick and smooth.

6 Spread icing over cooled slice; sprinkle with the flaked coconut and sesame seeds. Stand for 1 hour or until the tahini icing is set.

You can store the slice in an airtight container for up to 3 days. If you prefer, you can use smooth natural peanut butter or any other nut butter instead of the tahini.

EASY CHOCOLATE TAHINI SLICE