Chocolate Tahini Spread Recipes
HEALTHY CHOCOLATE SPREAD
Steps:
- Place the dates in a small bowl of warm water. Soak for 30 minutes.
- Drain the dates, reserving 2 tablespoons of the soaking water. Transfer the dates and reserved water to a food processor and puree until a fine paste is reached, about 2 minutes. Add the sunflower butter and puree for 30 seconds more. Add the cocoa powder, honey and salt and pulse until combined. Store in an airtight container for up to 2 weeks.
SALTED TAHINI CHOCOLATE CHIP COOKIES
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family's habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd. Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place. These chocolate chip cookies, developed by Ms. Oron, are a great place to start for the home baker seeking more sesame. Rich, savory and sweet, they are one of the rare variations that are just as good as the original.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 45m
Yield 12 to 18 cookies
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes.
- Sift flour, baking soda, baking powder and kosher salt into a large bowl and mix with a fork. Add flour mixture to butter mixture at low speed until just combined. Use a rubber spatula to fold in chocolate chips. Dough will be soft, not stiff. Refrigerate at least 12 hours; this ensures tender cookies.
- When ready to bake, heat oven to 325 degrees and line a baking sheet with parchment paper or nonstick baking mat. Use a large ice cream scoop or spoon to form dough into 12 to 18 balls.
- Place the cookies on the baking sheet at least 3 inches apart to allow them to spread. Bake 13 to 16 minutes until just golden brown around the edges but still pale in the middle to make thick, soft cookies. As cookies come out of the oven, sprinkle sparsely with salt. Let cool at least 20 minutes on a rack.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 157 milligrams, Sugar 23 grams, TransFat 0 grams
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!
More about "chocolate tahini spread recipes"
CHOCOLATE HAZELNUT TAHINI - SWEET LIZZY
From sweetlizzy.ca
Cuisine PaleoCategory SauceServings 8Total Time 30 mins
- Spread the sesame seeds and hazelnuts out on a parchment lined baking sheet. Place in the preheated oven and bake for 5 minutes. They should be fragrant but not brown. (I find if they are toasted too much that flavour takes over too much in this).
- Remove the hazelnuts from the baking sheet and place in a clean tea towel. Use the tea towel to rub the skins off as best as you can. You won’t be able to get them all off. Add the hazelnuts to a high speed blender or a powerful food processor. Add the sesame seeds and all of the other ingredients.
- Blend, scraping down as needed until a creamy, drippy spread is formed. This will take longer in the food processor so be patient. Taste and add more sweetener if desired.
HOW TO MAKE TAHINI (PLUS A TAHINI SPREAD RECIPE)
From thehungrybites.com
Category Appetizer, Breakfast, SnackCalories 79 per serving
- Transfer the sesame seeds to a baking pan and bake for 5-10 minutes depending on the intensity you like. Stir the sesame seed one time during baking. Don't bake for too long because they may become bitter.
- Take the pan off the oven and let it cool for 5 minutes. Transfer the sesame seeds to the bowl of your food processor and process for 30-50 minutes depending on the power of your machine. If you notice your machine having difficulty to process the sesame, add the oil.
- When the tahini has the smoothness level you like, stop and transfer it to jar. Store in a cool, dry place.
CHOCOLATE TAHINI SPREAD - CHELSEA JOY EATS
From chelseajoyeats.com
Reviews 4Category DessertServings 2Total Time 10 mins
- Preheat oven to 350 degrees. Spread sesame seeds on a rimmed baking sheet and toast for 8 minutes, stirring halfway through.
- 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.
- Meanwhile, add the cocoa powder, sea salt, coconut sugar, and avocado oil to a medium bowl and stir until a thick paste is formed. Add the cocoa mixture and vanilla bean to the tahini and blend until smooth.
- Store in the fridge, as sesame seed oil can easily go rancid. In the fridge, it will keep for months!
THE BEST CHOCOLATE TAHINI SPREAD - OLIVE TREE MEALS
From olivetreemeals.com
Estimated Reading Time 2 mins
CHOCOLATE TAHINI, HELLO, YOU WANT THIS - BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
COCOA TAHINI SPREAD - REDPATH SUGAR
From redpathsugar.com
Servings 1
CHOCOLATE TAHINI SPREAD (AKA NUT-FREE NOT-TELLA) - 84TH&3RD
From 84thand3rd.com
TAHINI-TELLA RECIPE - GOOP
From goop.com
Servings 1.5Category Appetizer & Snack Recipes
- 1. Place the ingredients in the bowl of a stand mixer fitted with the whisk attachment in the order listed above. (This helps keep powder from flying everywhere!) 2.
DARK CHOCOLATE TAHINI - FLORA & VINO
From floraandvino.com
Cuisine VeganCategory DessertServings 2Total Time 28 mins
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the sesame seeds on the baking sheet and toast for 8 minutes, stirring once halfway through.
- Add the toasted sesame seeds to a high speed blender or food processor. Start on the lowest setting and increase speed very slowly over the course of 6 to 8 minutes. Blend until super smooth, giving the blender time to rest in between so it doesn’t overheat. This can take a bit!
- Add the cacao powder and coconut sugar to the ground sesame seeds and blend again until smooth and creamy.
- Serve with Bare Snacks Baked Apple Chips for dipping! Store leftovers in the fridge for several months!
VEGAN CHOCOLATE SPREAD (4 INGREDIENTS - NO NUTS ...
From holisticchefacademy.com
5/5 (3)Total Time 1 minCategory SaucesCalories 193 per serving
CHOCOLATE TAHINI SPREAD RECIPE - PLANTED365
From planted365.com
Cuisine VeganCalories 95 per servingCategory Condiment
- Sift the powdered sugar and the cocoa powder. Then stir all ingredients together until well combined, smooth, and creamy.
- Some tahini is thicker than others. Adjust the amount up or down to get the consistency that you prefer.
CHOCOLATE TAHINI SPREAD RECIPE - RECIPES.NET
From recipes.net
- Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, for about 5 minutes, until the chocolate is melted. Remove from heat and set aside.
- Combine the tahini, honey, and cinnamon in a bowl. Stir in the melted chocolate mixture until smooth and well combined.
CHOCOLATE SPREAD [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Servings 4
TAHINI CHOCOLATE SPREAD [VEGAN, GRAIN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 50 secs
CHOCOLATE TAHINI DIP WITH APPLES - RECLAIMING YESTERDAY
From reclaimingyesterday.com
Reviews 8Category DessertsServings 1Estimated Reading Time 2 mins
CHOCOLATE TAHINI BABKA (NO KNEAD RECIPE) - FLOURING KITCHEN
From flouringkitchen.com
5/5 (1)Category Baking, Breakfast, Brunch, DessertCuisine American, Jewish, Polish, UkrainianTotal Time 40 mins
CHOCOLATE HUMMUS RECIPE WITH TAHINI – JUST EASY RECIPE
From justeasyrecipe.com
CHOCOLATE TAHINI SPREAD RECIPE - PINTEREST.COM
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CHOCOLATE TAHINI SPREAD - DIPS AND SPREADS RECIPES
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CHOCOLATE SPREAD WITH TAHINI - 3 RECIPES | TASTYCRAZE.COM
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