Quick Dark Chocolate Tahini Spread Recipe + How to Use It (2024)

Glossy and luxurious, this dark chocolate tahini spread will have you dunking your spoon in for another bite over... And over... And over.

Reminiscent of a certain chocolate hazelnut spread, this homemade variation uses a tahini base. And, instead of loading it with a ton of sugars and syrups, it's paleo, gluten free, keto-friendly and vegan!

Author's note: This recipe was originally published 4/20/18 and has been updated on 2/9/23.

What is tahini?

Most nut and seed butters just take their name from the nut or seed used (see: sunflower seed butter) but tahini is an exception because of its roots in Middle Eastern cuisine.

Traiditionally, tahini is a dip or spread made from toasted sesame seeds ground down into a paste. It's that simple!

How to use chocolate cocoa tahini spread

What can you do with chocolate tahini spread?

Truthfully, my favorite way is to eat it straight from the jar. But if you want more ideas, here's what I've got!

— Spread on toast: In the same way you'd use peanut butter, spread this chocolate sesame creation on toast for a delicious snack or part of breakfast. You can also pile your toast high with sliced bananas, strawberries, or apples!

— Stir into oatmeal: 100% this tahini spread would taste SO good with oatmeal. Again, bananas, strawberries, or apples would be an excellent addition.

— Pair with a banana or sliced apple: One of my favorite go-to snacks, an apple or banana with nut butter can't be beat!

— Swirl into brownie batter: Pour half of some brownie batter (I've got the best gluten free brownie recipe for you!) in a pan. Drop spoonfuls of chocolate tahini spread throughout and use a fork or knife to gently swirl into the batter. Pour the rest of the batter overtop and bake as directed.

— Add to a smoothie: A spoonful or two of cocoa tahini spread along with milk or nutmilk, banana, and ice makes for a flavorful, quick smoothie.

— When all else fails, eat by the spoonful!

Ingredients you'll need for this chocolate tahini spread

One of my goals while making this treat was to keep the ingredients list relatively short. After all, if I make a nut or seet butter from scratch, the steps beyond that shouldn't be too challenging or I'll end up eating the batch of nut butter before the recipe's done.

So for chocolate cocoa tahini spread, make sure you have these ingredients ready:

• hulled white sesame seeds
• cocoa powder
• vanilla bean
• sea salt
• coconut sugar (or maple sugar)
• extra virgin olive oil

In addition, if making homemade nut or seed butters, you need a high-powered blender or food processer. My Vitamix is my go-to!

How to make tahini spread

To start with, make the tahini.

Whenever I make nut or seed butters, I toast the nuts or seeds first. (See: Homemade Sunflower Seed Butter) This helps draw out the oils and brings out the nutty flavors. Overall, it makes getting a smooth butter that much easier!

Add the toasted sesame seeds to a high-powered blender. Start on low and gradually increase to high, using the tamper to help distribute the seeds down towards the blades. If using a food processor, stop processing and use a spatula to scrape down the sides occasionally.

Troubleshooting homemade nut and seed butters

Making a truly smooth nut/seed butter takes some time, so don't get frustrated if it's not immediately coming together.

I find tahini blends relatively quickly, but if you're having trouble, turn off the blender or food processor, leave the cover on, and walk away for 5-10 minutes. This gives the oils further time to release from the nuts or seeds.

Oftentimes, by walking away from half-blended nuts and giving them time to breathe, you'll get the SMOOTHEST nut butter of your life! And without having to add extra oil!

My number 1 tip for homemade nut butter creations

To make truly awesome nut butter creations, there's one tip you have to keep in mind. You can't just add everything to the blender and blend. It rarely ever works!

Instead, add it all later and blend just until incorporated.

Sonia, the Healthy Foodie, taught me this trick in her cookbook Paleo Home Cooking (which is marvelous, by the way). Water is the worst enemy of incredibly smooth nut and seed butters (water and oil don't mix!), so introducing outside moisture from additional ingredients while blending can cause the nut/seed butter to seize up!

Your best bet is to mix the extras separately, then add to the blender after you already have perfect tahini texture.

Give it a quick blend to pulverize that vanilla bean and mix all the ingredients. And you're left with perfectly pourable, luscious chocolate tahini spread!

Keep in mind that the more coconut sugar you add, the less smooth your tahini will be. You could separately blend your coconut sugar into powder, but who's got time for that?

Anyway, I've found that after sitting for a day or two, the coconut sugar tends to dissolve on its own. But I haven't tested that with extra coconut sugar, so kick up the sweetness at your own risk!

How to store this chocolate tahini spread

Sesame seeds can go rancid fairly quickly, so keep this chocolate tahini spread in a sealed container in the fridge for up to 2 months.

Stuck on tahini? Try these tahini recipes!

• Tahini Chocolate Chip Cookies
• Tahini Matcha Latte
• Tahini Panna Cotta with Persimmon Puree
• Halvah (Tahini) Cookies
• Homemade Paleo Halva

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