Tahini Chocolate Snack Mix (Gluten Free)
Hi! It’s been a while. My apologies. I have no excuses. I’ve been busy, but despite that I’ve cooked and baked a lot over the last month. The problem is, none of it has felt blog-worthy. I have been sticking to comfortable favorites or relying on trusted books and blogs to provide me with recipes that don’t need adjustment. Our new head of state, a new year, and other, more personal changes have left me in need of stability, and cooking—an area where I usually expend creative energy—has become a haven of predictable results.
I find that happiness for me is about balancing security and excitement, having a life that feels both safe and adventurous. Sometimes achieving a reasonable equilibrium means subduing my own wildness when the world feels out of control. In times of upheaval my creativity becomes subtler. This recipe is far from avant garde, but it is my own.
Tahini is trendy, particularly and surprisingly in sweet preparations. Back in December I saw a recipe for Tahini Brownies on Brooklyn Supper and since then I’ve encountered tahini confections on many food blogs including Tahini Scones on Well Floured and Ginger Tahini Cookies on Vegan Richa. Tahini is slightly bitter, making it a perfect accompaniment for chocolate. It’s also subtly nutty (though made from seeds, not nuts) in a way that doesn’t dominate other flavor’s like peanut butter can.
This snack mix is a chocolatey, lightly sweet, salty, crunchy, and makes a very satisfying snack. I plan on bringing it with me to AWP (The Association of Writers and Poets Conference) where I anticipate the need for delicious gluten free snacks. I think it would even make a tasty breakfast.
Tahini Chocolate Snack Mix
1/4 cup sorghum
3 cups rice or corn Chex
2 cups gluten free pretzels
1 cup almonds
1/4 c cacao nibs
3 tablespoons sesame seeds (white, black or a mixture)
3 tablespoons honey
3 tablespoons tahini
2 tablespoons coconut oil
1 cup chocolate chips
Heat oven to 175°.
Heat a heavy-bottomed sauce pan with a lid (glass is best) over medium-high heat until quite hot, but not smoking. (Test with a few drops of water, they should sizzle and evaporate almost immediately.) Add sorghum to hot pan and cover. Shake gentle back and forth over heat to pop, cracking lid occasionally to release steam. Stop when pops are 10 seconds apart and pour popped sorghum into a large bowl.
Add Chex, pretzels, almonds, sesame seeds, and cacao nibs to bowl with sorghum and toss to combine.
In a small sauce pan combine tahini, honey and butter and heat together until thoroughly mixed. Pour over Chex mix and stir until evenly coated.
Spread on a baking sheet and bake for 1 1/2 hours. Cool slightly and sprinkle on chocolate chips. They well melt slightly spreading around chocolate goodness.