Best 2 Tahini Walnut Magic Shell Recipes

Tahini-Walnut Magic Shell image

Provided by Tara O'Brady

Yield Makes about 1 cup

Number Of Ingredients 6

¼ cup raw walnuts
3 oz. white chocolate, chopped
⅓ cup refined coconut oil
¼ cup tahini
2 tsp. vanilla bean paste or vanilla extract
Pinch of kosher salt

Steps:

Preheat oven to 350°F. Spread out walnuts on a small rimmed baking sheet; toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
Meanwhile, microwave white chocolate, oil, and tahini in a small microwave-proof bowl on low heat in 15 second bursts, stirring after each burst, until melted and combined.
Process walnuts in a food processor until a paste forms. Scrape down sides of bowl and add vanilla bean paste and salt and pulse to combine. With motor running, gradually pour in white chocolate mixture and process until smooth. Use immediately.

Tahini-Walnut Cake image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for the pan
2 tablespoons sesame seeds
1 cup sugar
3 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil or other neutral oil
1 teaspoon pure vanilla extract
1 cup tahini (see Cook's Note)
2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup walnuts, chopped

Steps:

Preheat the oven to 350 degrees F. Coat a 7-cup bundt pan with nonstick spray and sprinkle the sesame seeds on the walls of the pan. Set aside.
Beat the sugar and eggs with an electric mixer or stand mixer fitted with the paddle attachment on medium speed until fluffy and light in color, about 5 minutes. Reduce the speed to low, then mix in the milk, oil and vanilla. Add the tahini and mix well. Add the flour, baking powder and salt. Mix on low speed until combined. Gently fold in the walnuts.
Transfer the batter to the prepared pan. Bake until a toothpick inserted in the middle comes out clean with little to no crumbs, 35 to 45 minutes. Let the cake cool in the pan for 30 minutes, then turn out onto a wire rack and let cool completely.