Tahini Mocha Recipes

TAHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread sesame seeds onto a baking sheet.
• Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
• Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed. Refrigerate in a sealed container.

CHOCOLATE TAHINI MOCHA MOUSSE W/COCONUT BUBBLE MILK + CHOCOLATE EXPRESSO BEANS.

Steps:

• Start out by making the bubble milk. In a sauce pot combine the coconut milk, 1/4 cup water, the sugar (I used 2 tablespoons coconut sugar) and vanilla bean + seeds. Bring the mixture to a boil, add the boba pearls and reduce the heat to a simmer. Simmer 15 minutes, then taste one boba and make sure it is soft in the middle. Once soft remove from the heat and add the vanilla extract. Allow the boba milk to sit for another 15 minutes.
• After 15 minutes if the boba milk seems too thick add 1/4 cup more water. Divide the boba milk among 4 glasses. Place in the fridge.
• While the boba is cooling make the mousse. In a microwave safe bowl add the chocolate, butter and 1 tablespoon water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool.
• In a small sauce pan whisk together the egg yolks, 2 tablespoons water and the sugar. Place on the stove over medium-low heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into the egg mixture until completely smooth. If there are any clumps of egg, strain the mixture through a fine mesh stainer. Stir in the tahini and coffee. Place in the fridge while you whip the cream.
• Place the cream in the bowl of a stand mixer and whip cream until stiff peaks form, making sure not to over-beat, cream will then become lumpy and butter-like.
• Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add about 1/4 of the remaining whipped cream and gently fold into the mousse. If you like a very light and whipped mousse add the remaining cream, if not save it for another use.
• Divide evenly over the boba milk. You may have left over mousse depending on the size of your glasses. Place in the fridge for at least one hour or until cold. When ready to serve, top with toasted coconut, chocolate covered coffee beans and a sprinkle of toasted sesame seeds. Add a cherry if desired. Enjoy!

NO-TAHINI HUMMUS

Steps:

• Gather the ingredients.
• In a food processor , blend all ingredients together until smooth and creamy.
• Serve immediately with your favorite accompaniments.

VEGAN MOCHA TAHINI MILKSHAKE

Steps:

• Whisk the still warm espresso, with the cocoa powder and tahini in a glass until you've got a smooth paste.
• Mix in the maple or agave, and add the plant milk.

TAHINI MOCHA

Steps:

• In a saucepan, combine all ingredients and slowly briing to a boil, stirring constantly with a wire whisk.
• As soon as the mixture starts to boil, transfer into blender, blend on high for some seconds and pour into mug.
• Serve, garnished with cream to taste.