For more healthy treats during lent, watch my eager mug (and nervous fingers) on TV3’s Ireland AM every Tuesday morning, 8:30. Here’s a sample …
Prep time:
5 minutes
Cooking time:
0 minutes
Ready in:
4 hours (needs to freeze)
3 tablespoons extra virgin coconut oil
Up to 1/2 cup maple (raw dark agave or brown rice syrup will lower glycemic load for diabetics)
1 teaspoon vanilla extract
Pinch of sea salt flakes
1 x 340g jar light tahini sesame paste
4 tablespoons pomegranate seeds
2-3 tablespoons runny honey (optional)
On a very timid heat, gently melt the coconut oil. Let your preferred choice of syrup, vanilla and salt join the party (our local 4-letter German supermarket does a reasonable maple syrup for just 3.99).
With a fork, beat through the tahini and pomegranate. Keep some ruby red seeds to tickle the top.
Scrape half the mixture into a small rectangular container lined with cling film. Dribble runny honey over it, and scrape the remaining mixture over it. Prod it with a fork and give it a swirl to move the (optional) honey about without incorporating it into the tahini. Think caramel swirls.
Decorate with some more pom seeds. Freeze for 4 hours. Just like ice cream, it must be stored in the freezer or else it will melt into a holy mess. Slice big wedges from it, and marvel at its virtuous decadence.
And thank you to The Daily Mail for featuring so many of my recipes!
