Chocolate Tahini Spread Food

CHOCOLATE TAHINI SPREAD

Chocolate Tahini Spread image

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

Ingredients

2 ounces dark chocolate, chopped
¼ cup extra-virgin olive oil
⅔ cup tahini
3 ½ tablespoons honey
½ teaspoon ground cinnamon

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

CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING

Chocolate Tahini Cake with Tahini Frosting image

Provided by Molly Yeh

Categories dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

Nonstick cooking spray, for the pans
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup whole milk
1/2 cup tahini
1/4 cup flavorless oil
1 tablespoon vanilla extract
2 large eggs
3/4 cup brewed coffee, at room temperature
2 cups (4 sticks) unsalted butter, softened
1 cup tahini
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee.
Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely.
For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners' sugar and mix to combine. Mix in the vanilla, cinnamon and salt.
Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature.

TAHINI HOT CHOCOLATE

Tahini Hot Chocolate image

Provided by Molly Yeh

Categories beverage

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 1/3 cups milk chocolate chips
1 cup tahini
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
8 cups milk

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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