Chocolate Tahini Spread Recipes
CHOCOLATE TAHINI SPREAD
Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
- Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 10.7 g, Cholesterol 0.2 mg, Fat 13.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 15.7 mg, Sugar 7.3 g
TAHINI HOT CHOCOLATE
Steps:
- Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring after each, until melted and smooth. Stir in the tahini, vanilla and salt. It will thicken as it cools. (At this point, it can be kept in a jar in the fridge for about 1 week. Great spread on toast or by the spoonful!)
- Heat the milk in a saucepan, stirring frequently, until steaming. Add the chocolate-tahini mixture and whisk until smooth. Serve hot!
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- Add the toasted sesame seeds to a high powered blender or food processor. If you’re using a Vitamix, start on low and increase speed very slowly over the course of 8 minutes. Blend until super smooth. If you’ve ever made nut butter before, you know this can take quite a while! See THIS POST for more tips.
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