Dark Chocolate Tahini

Dark chocolate tahini made oil-free and refined-sugar-free with just three ingredients. Blend it up and serve with baked apple chips for dipping! 

During quarantine, I became irrevocably infatuated with a store-bought chocolate tahini spread. 

I used it like I would a chocolate dessert syrup.

Then I got M on the chocolate tahini train, too. 

And, well…sharing is hard. 

With a chocolate tahini shortage imminent, I knew I had one of two choices. 

I could either hoard and hide those sweet sesame seed butter jars, or learn to make dark chocolate tahini myself.

Obviously, I took the higher path. 

Are you proud of me?

This Dark Chocolate Tahini requires just 3 ingredients and 30 minutes to be yours to hide and hoard.

Or, you know, to share.

If you’ve been around here for a while you know that I’m *obsessed* with tahini. 

It’s my go to dip to dress up any foodie situation with whole food fats and flavor.

Naturally, I was keen to add in my other obsession, dark chocolate! 

So, what does chocolate tahini taste like? 

The word heaven came to mind, but let me try to describe it in a less-biased way. 

It’s sweet, tangy, with a bit of a sesame bite and a lot of chocolate.

I left mine mildly sweet for a lower sugar option so you can still taste the integrity of the sesame. 

Even if you’re not the biggest tahini fan, you should still try this dark chocolate tahini. 

Because who doesn’t like a good chocolate dip? 

You need:

• sesame seeds
• raw cacao powder
• unrefined coconut sugar

That’s it!

The first step to making your own dark chocolate tahini is to make regular tahini.

For this, I recommend lightly toasting your sesame seeds before blending them into butter. 

Toasting them adds a delicious nutty and roasted depth of flavor.

It also encourages the seeds release some of their natural oils, making them easier to blend! 

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread the sesame seeds on the baking sheet and toast them for about 8 minutes, stirring them once halfway through for even toasting. 

Remove them from the oven and allow them to cool slightly.

Next, add the toasted sesame seeds to a high speed blender or food processor.

Start on the lowest setting and increase the speed very slowly over the course of 6 to 8 minutes.

Blend the seeds until they’re suuuper smooth.

If you’ve made your own nut butter before, you know this can be a long process even with the best of blenders. 

Make sure you give your blender time to rest every  45-60 seconds or so to ensure it doesn’t overheat.

During this time you can scrape down the sides to recombine the tahini! 

Be patient and I promise you’ll be rewarded by easily the best tahini you’ve ever tasted. 

I mean we could just stop here and eat tahini, but let’s take it a little further, shall we? 

Now that you have a creamy tahini in your blender, let’s make it sweet. 

Add in the raw cacao powder and unrefined coconut sugar and process again.

Continue blending until there are no more cacao clumps and  the mixture is smooth and creamy.

Just like before, scrape down the sides as needed to recombine the dark chocolate tahini. 

At this point, I demand you grab a spoon and taste test. 

Add a little more cacao powder for more intense chocolate flavor, or add in some more coconut sugar for a little more sweetness. 

What’s better than dipping a spoon in dark chocolate tahini? 

Dipping Bare Snacks Apple Chips in dark chocolate tahini, obviously.

These apple chips are baked without any added oils or sugars for a crispy sweet and tart treat! 

They’re the perfect fruity dipper to accompany this refined-sugar-free and oil-free chocolate dip. 

Try serving them on a snack or dessert platter with dark chocolate tahini for dunking. 

Blend up this Dark Chocolate Tahini whenever you need a drizzle of dessert. 

The recipe makes about ~2 cups of dark chocolate tahini!

I like to store mine in air-tight mason jars in the fridge for several weeks and enjoy it on anything and everything. 

The bittersweet chocolate spread is delicious with baked apple chips for a sweet anytime treat. 

Some other serving suggestions are: 

• dolloped in oatmeal
• drizzled on yogurt
• baked in baked goods
• spread on pancakes or waffles 
• spread on toast 
• spread on rice cakes 
• mixed into protein shakes
• drizzled on ice cream or dessert
• as dip for strawberries or fruit
• by the spoonful

Make some for Valentine’s Day weekend and let all your loves dip in.

Enjoy!

If you make this Dark Chocolate Tahini, let me know!

I’d love to see what you spread it on.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

For more sweet dips and spreads, check out my Date-Sweetened Dark Chocolate Hummus and 5-Ingredient Pumpkin Hummus.

Check out my Pinterest page to pin more recipe like this one to make later.

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XO Lauren

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This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen