Dark Chocolate Tahini Pops Recipe By Tasty
RASPBERRY TAHINI POPS RECIPE BY TASTY
These creamy, dreamy tahini popsicles are exactly what you need to cool off this summer. Whether you try the fruity raspberry with just a hint of tartness or the indulgent fudgy caramel, these pops are sure to hit the spot and be a recipe you come back to again and again.
Provided by Rachel Gaewski
Categories Desserts
Time 2h15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
- Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
- Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
- Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
- Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 22 grams, Fat 16 grams, Fiber 5 grams, Protein 2 grams, Sugar 14 grams
DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY
Here's what you need: dark chocolate, dairy free semisweet chocolate chips, coconut oil, tahini, full fat coconut milk, maple syrup, tahini, toasted sesame seeds
Provided by Rachel Gaewski
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- Make the pops: Add the dark and semi-sweet chocolate and coconut oil to medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted and smooth.
- Whisk in the tahini and coconut milk. Carefully pour the mixture into popsicle molds and freeze for at least 4 hours, until solid.
- Make the tahini caramel: In a small saucepan, whisk together the maple syrup and tahini. Cook over medium-low heat, stirring occasionally, until bubbling and slightly thickened, about 10 minutes. Pour into a heatproof liquid measuring cup and let cool (the caramel will continue to thicken.
- Remove the chocolate tahini pops from the molds and place on a baking sheet lined with parchment paper. Pouring from the measuring cup, drizzle the tahini caramel quickly back and forth over the pops. Sprinkle the sesame seeds over the drizzle. Any leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.
- Serve the pops immediately, or return to the freezer for a few minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 462 calories, Carbohydrate 32 grams, Fat 39 grams, Fiber 3 grams, Protein 5 grams, Sugar 40 grams
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
CHOCOLATE-TAHINI ICE POPS
You would never guess there's avocado in these creamy, chocolatey, nutty ice pops made with tahini and soy milk. They are vegan to boot!
Provided by Yoly
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.5 g, Fat 6.9 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 43.9 mg, Sugar 7.4 g
TAHINI AND DARK CHOCOLATE COOKIES
Ever heard of halva? Imagine that as a cookie.
Provided by em_macaussie
Time 17m
Yield Makes 12 approx
Number Of Ingredients 0
Steps:
- Pre-heat a fan forced oven to 180 degrees celsius and line a tray with baking paper. In a bowl, combine the flour and sugar before adding all of the wet ingredients and mixing well. Add a little more coconut oil if the mixture isn't binding together enough.
- Mould the mixture into spheres and press down in the middle of each cookie. Cook each batch for 10-12 minutes until golden but still soft as they will harden up when they come out of the oven.
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- In a microwave safe bowl, melt the chocolate chips by heating in 15-second intervals, stirring between each, until chocolate is completely melted.
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