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My review
Chocolate Tahini Spread
241
Diana Moutsopoulos
"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."
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Ingredients
25 m servings 165Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
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Newest
5/31/2018
Based on the video, it appeared that the spread was too runny, so I slightly increased the chocolate and decreased the olive oil. Wrong decision — it was yummy but too thick after I refrigerate...