Thin black sesame wafers layered with matcha and passion fruit pralines. I love the striking colours and flavours in these bars. The passion fruit really stands up against the darkness of the sesame and chocolate, it cuts through that richness with it's tart flavour and delicate aromas.
Ingredients
Black Sesame Biscuit
100gblack sesame seeds, soaked 2 - 4 hours and drained
100gbuckwheat, soaked 1 hour, strained and rinsed
10g coconut flour
100g( ½ cup )coconut sugar, powdered
1-2tspcharcoal powderoptional
1tsptoasted sesame oil
pinchsea salt
15ggolden flax, soaked in 60g water for 1 hour
10gground golden flax
Matcha Praline
30gmacadamia butter
30gcoconut butter
30gmaple syrup or honey
10g-15g( 3/4 - 1 tbsp )cacao butter, melted
6dropsvanilla Medicine Flower Extract
pinchsea salt
1/2 - 1tspmatcha tea powder the brightest you can find
Passion Fruit Praline
30gmacadamia butter
30gcoconut butter
30gmaple syrup or honey
10g-15g( 3/4 - 1 tbsp )cacao butter, melted
6dropsvanilla Medicine Flower Extract
pinchsea salt
1tspfreeze dried passion fruit powder
1/4tspturmeric powderoptional for colour
Instructions
Black Sesame Biscuit
When straining the sesame seeds, suspend them in a strainer / sieve over a bowl for about 5 minutes to be sure they have drained as much water out as possible, otherwise they will get diluted by the excess water.
Transfer the strained sesame seeds to a food processor and add all remaining ingredients.
Blend until well broken down, the sesame seeds can remain whole, if they aren't blending smooth.
Transfer the mix to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about ¼ inch thickness.
Score the mix into the size you desire the bars to be - this is the cutter set I used to score mine. Dampen the cutter between scores to ensure it cuts clean and doesn't stick to the dough.
Dehydrate for 15 hours at 115F.
Once it’s firm and dry enough, flip onto a mesh tray and dry for another 15 hours, or until crisp and dry throughout.
Break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months.
Matcha and Passion Fruit Pralines
Mix together all ingredients for the individual pralines - in separate bowls.
Add the freeze dried fruit powder and mix to combine.
Pop in the fridge 10-15 minutes to firm up enough to spread on the biscuits.
Once ready, spread an even layer on 2 biscuits, stack them one on top of the other and one more biscuit on top to finish.
Press them gently to push the praline to the edges of the biscuit.
Remove the excess praline and place the bars on a greaseproof lined tray to set in the fridge about 15 mins or until firm.
Enrobe in dark chocolate and serve. These will keep up to 2 weeks stored in an airtight container in the fridge, but are best eaten as fresh as possible.