• 1 cup tahini best quality I used hulled sesame tahini such as Soom Foods
  • 105 gr or ¾ cup grass fed butter, unsalted such as KerryGold
  • ½ cup raw cacao best quality
  • 1 tablespoon turmeric powder, organic preferably
  • ⅛ teaspoon Cayenne pepper, optional
  • 1 teaspoon Ceylon cinnamon
  • 1 teaspoon vanilla extract
  • 1 scoop collagen powder, grass fed
  • 1 tablespoon gelatin powder
  • 2 tablespoons Choc Zero maple syrup for keto or Manuka Honey for Paleo
  • Pinch Maldon Salt
  1. Prepare a baking or metal tray with silicon muffin liners.
  2. Mix all ingredients in a non reactive pot such as a stainless steel pot or Le Cresset casserole, over medium low heat mixing with a whisk until melted.
  3. Put this mixture evenly onto the silicon liners and freeze until set for about 2 hours. Un mold and serve.
  4. You can also eat at room temperature as a paste. I prefer the chilled version.
  5. Optional add ins are: golden berries, hemp seeds, cacao nibs