My breakfast usually consists of greek yogurt, oatmeal or buckwheat flakes, flaxseed, seasonal fresh or dried fruits, and honey. Oh, and of a big cup of coffee filter, but let’s forget about it … : D In the last few days, however, my breakfast has changed and has been replaced with homemade chocolate tahini, with which I really fell in love! It’s so delicious and light that I think you will fall in love with it too.
The idea came to me a long time ago and I was looking for an opportunity (time I’d rather say …) to try it out. I tasted, lately, the one sold I super-markets, which is, in my opinion, very tasty, much better than Nutella, Merenda etc. and, above all, it is Greek. In fact, in a relative post on Instagram, I found out that it has a lot of loyal buyers, and many mums buy it often for their children. It is, however, another product that contains the well known palm oil … So I decided to make it myself 😉
The recipe is adapted from that of Stelios Parliaros. It is very easy and very quick to make. It can be made by everyone.
Now will you ask me what’s with the coconut oil in the chocolate tahini? First it gives a very smooth texture, it makes it silky. And, moreover, coconut oil has the ability to coagulate at lower temperatures, giving our spread the density we want, but also a great aftertaste.
- 300 g tahini
- 100 g honey, or maple syrup.
- 60 g sesame oil
- 125 g black chocolate 70%
- 70 g coconut oil
- Melt the chocolate into a bain-marie.
- In a medium pot, add the tahini, honey and sesame oil and heat them to a very low heat (ie 1 if your kitchen is 1-9). We want them to warm up so they can be homogenized more easily.
- When the ingredients start to blend easily, remove the pan from the heat and add the melted chocolate. Stir.
- Finally, add the coconut oil and stir well.
- Store them in a fridge in glass jars with a lid.
- Before serving, let it stand for about 15 minutes in room temperature.