Best 5 Chocolate Tahini Spread Recipes
Chocolate and tahini are two ingredients that, when combined, create a rich and decadent spread that is perfect for snacking, baking, or even using as a dip. The chocolate adds a touch of sweetness and richness, while the tahini adds a nutty flavor and a creamy texture. This combination is a delicious and versatile ingredient that can be used in a variety of ways.
Let's cook with our recipes!
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!
CHOCOLATE TAHINI CAKE WITH TAHINI FROSTING
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.
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
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 TRAYBAKE
Try this tahini-flavoured twist on the classic brownie, full of nuts and dried fruit. They're even more delicious served warm with vanilla ice cream
Provided by Janette White
Categories Dessert
Time 55m
Yield Cuts into 12
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Remove from the heat and leave to cool slightly. Or, do this in 20-second bursts in the microwave.
- Mix the flour and baking powder together in a medium bowl, then stir in the walnuts, dried fruit and a pinch of salt. Beat the butter and brown sugar together in a separate bowl until light and fluffy using an electric whisk. Beat in the eggs, one at a time, adding 1 tbsp of the flour mix with each addition to stop the wet ingredients from curdling.
- Beat the cooled melted chocolate into the wet ingredients until fully incorporated. Mix in the tahini, then gently fold in all of the flour mixture, being careful not to knock out the air.
- Tip the batter into the tin, level with a spatula and bake for 30-35 mins, or until set with a definite wobble in the middle. Leave to cool for 20 mins in the tin. Lift out of the tin onto a wire rack using the parchment to help and leave to cool completely (the brownie will firm up as it cools). Cut into 12 squares and serve with ice cream, if you like. Will keep in an airtight container for three days.
Nutrition Facts : Calories 311 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
Tips:
- For a smooth spread, make sure to use a high-quality tahini that is well-blended.
- If you don't have coconut oil, you can substitute it with another neutral-flavored oil, such as avocado oil or grapeseed oil.
- To make the spread even more decadent, add a tablespoon of melted dark chocolate.
- If you like a sweeter spread, add a teaspoon or two of honey or maple syrup.
- For a fun twist, try adding a teaspoon of cinnamon or chili powder.
- Store the spread in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Chocolate tahini spread is a delicious and versatile treat that can be enjoyed in many different ways. Whether you spread it on toast, dip fruit in it, or use it as a filling for desserts, this spread is sure to please everyone. With its rich chocolate flavor and creamy texture, chocolate tahini spread is a must-try for any chocolate lover. This spread can be easily customized to your liking. If you want a sweeter spread, add more honey or maple syrup. If you like a spicier spread, add a teaspoon of chili powder. You can also add other ingredients, such as nuts, seeds, or dried fruit. With so many possibilities, you're sure to find a chocolate tahini spread that you love.
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