When I first started cooking Sichuan food, I was blown away by the effect of actual Sichuan Peppers. They are not used in American Chinese restaurants, and oh man, we've been missing out. They are at once citrusy, spicy and numbing.
These fat bombs are adapted from a Fuchsia Dunlop recipe for Bang Bang Chicken, a popular street food in Chengdu, the capital city in the Sichuan Province.
This is not a Sichuan Dish. These keto candies, aka fat bombs, are all me, and definitely an acquired taste.
1/2 cup tahini
1/2 cup cocoa butter
1/2 tsp Sichuan pepper, roasted, whole
2 tbs Swerve confectionary
1/4 tsp salt
2 tien tsin, whole
1 tsp powdered balsamic vinegar
Melt cocoa butter over very low heat. Add tien tsin and Sichuan peppercorns. Keep over low heat 30 minutes while flavors combine. Don't brown or burn!
Take off heat. Strain out peppers. Add Swerve and vinegar then combine. Stir in tahini and mix until smooth. Pour into molds.