Sugar-free sesame kozinaki
Sesame seeds provide calcium, magnesium, and plant fats, while allulose creates a caramel-like binder without regular sugar. Cocoa butter firms the texture and adds a mild chocolate note.
Toast sesame seeds (100 g) in a dry skillet for 5 minutes, stirring constantly, until they become lightly golden and fragrant.
Melt allulose (80 g) over low heat, add cocoa butter (30 g), and stir until smooth. Add the toasted sesame seeds and quickly fold them into the syrup.
Move the skillet to a cold surface and stir the mixture for about 8 minutes, until it noticeably thickens. Transfer it to parchment, cover with a second sheet, and flatten it into a slab.
Score cutting lines with a knife and refrigerate the slab for 30 minutes. After chilling, break or cut the kozinaki into 8 portions.
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