DIY chocolate tahini
A couple of years ago, I gave up packaged peanut butter when I discovered the joys of sunflower seed butter. Back then, this specialty nut butter was only available at select health food stores, and it didn’t come cheap. I would buy a small container every few months and savour every last bit of the creamy, seedy goodness. These days, I often make my own nut and seed butters. I’m currently on a tahini (sesame seed butter) kick. Today I thought: Why not try something new?
By that, I mean add chocolate.
The result: creamy, homemade goodness that takes only 10 minutes. And it’ll knock your socks off.
Wondering what to do with this chocolatey spread? Eat it on toast, add it to your morning smoothie, drizzle it on cake, or warm it up and serve it as a fondue with fruit and bread!
PrintDIY chocolate tahini
Yield: about 1 cup
Ingredients:
- 1 cup sesame seeds
- 3 tbsp neutral oil (sunflower seed, canola, etc.)
- 1/2 cup boiled (hot) water
- 3 tbsp agave nectar
- 3 tbsp cocoa powder
- 1/2 tsp pure vanilla extract
- pinch of salt
Directions:
- Heat a dry pan over medium heat. Toast the sesame seeds, stirring frequently, until they start to brown, about 5 to 7 minutes. Remove from heat.
- Carefully transfer the sesame seeds to a blender. Start blending, and add the oil through the top spout. Continue blending until smooth, about 2 to 3 minutes.
- In a small bowl, whisk together the boiled (hot) water, agave nectar, cocoa powder, vanilla extract and salt until the cocoa powder is dissolved. Add the mixture to the blender and blend for another minute or until smooth. Serve immediately or transfer to a mason jar and store in the fridge.