Pomegranate Tahini Bark! I think it speaks for itself. 
Helloooo! I’m smack in the middle of my cookbook tour and it’s going great! As much fun as it is to sit at home in my PJs and blog and e-commerce from bed (okay, it’s a lot of fun), it’s even MORE fun to come out and meet all of y’all. To hear you say you’ve made my recipes with success, or think of me when you schmear your morning bagel is just the best thing ever.
Currently I’m writing this from Newport Beach post-epic hands-on dinner class for 25! I can hear the waves crashing outside (not totally true) but I do have to get up in 5 hours (very true) to head to Palm Beach for the last stop of this leg. Then a little break in Texas (read: laundry, manicure, pre-Rosh Hashanah part-ay) and then back to the East Coast! I’ll write a post about all my touring real soon.
As you can see I’m busy, and have been cooking up a storm, but I still wanted to share some fun High Holiday recipes. 
And I figure y’all may be busy too, but also need to cook. That’s where this bark comes into play!
Easy, tasty, dairy or parve, topped with gorgeous pomegranate arils, tahini and candied ginger!! Plus a little sea salt for kicks. So your new year can be sweet, spicy and salty. I likey. 
Pomegranate Tahini Bark
Ingredients
- 8 ounces chocolate dark or milk
- 2 tablespoons good-quality tahini paste make sure it’s pure tahini
- ¼ cup pomegranate arils
- ½ tablespoon candied ginger minced
- 1/8 teaspoon flaked sea salt
Instructions
- Line a small baking sheet with parchment or wax paper and set aside.
- Melt chocolate in a double boiler (a bowl over a small pot of simmering water, careful that the bowl does not touch the water) or a microwave in 15-second increments, stirring after each one, until melted.
- Then place tahini in a small pot and heat until warm, or heat in the microwave in a microwave-safe bowl, for 15 seconds.
- Spread the chocolate on the parchment paper to ¼ inch thin. Drizzle with tahini and swirl with a toothpick or knife. Sprinkle with pomegranate arils, candied ginger and sea salt.
- Refrigerate or freeze for 30 minutes until solidified. Break into pieces and eat! Best consumed the day you make it. Store leftovers in the refrigerator between layers of wax paper in an airtight container.
Oh boy! This looks tempting ! Great idea! thank you!
Thanks!