METHOD

• IN SEPARATE BOWLS, WHISK INGREDIENTS FOR EACH LAYER

• POUR EACH MIXTURE INTO SEPARATE CONTAINERS/TRAYS (I USED SILICONE LOAF PANS) AND SPREAD OUT EVENLY.  I MADE TWO THINNER CHOCOLATE LAYERS AND ONE THICKER TAHINI LAYER

• POP STRAIGHT INTO THE FREEZER TO SET (MAYBE 30MINS)

• REMOVE ONCE FIRM AND PLACE THE TAHINI LAYER BETWEEN THE TWO PIECES OF CHOCOLATE, CUT INTO PIECES AFTER IS HAS SLIGHTLY SOFTENED

• STORE IN THE FRIDGE

– IF YOU MAKE THESE WITH WARM/HOT OIL, THE OIL MAY SEPARATE FROM THE MAPLE SYRUP WHEN IT SETS, SO HALF OF THE CHOCOLATE WILL BE EXTRA SWEET AND THE OTHER HALF WILL BE BITTER, ALLOW THE OIL TO COOL AND SLIGHTLY THICKEN BEFORE COMBINING WITH SYRUP

– HONEY/RICE MALT SYRUP COULD BE USED INSTEAD OF MAPLE SYRUP

– YOU COULD ADD IN OTHER CHOPPED NUTS/SEEDS/SUPERFOOD POWDERS/COCONUT/DRIED FRUIT ETC FOR ADDED NUTRITION AND DIFFERENT FLAVOURS