Chocolate tahini spread recipe

  • Recipes
  • Dish type
  • Breakfast

Want a virtuous alternative to Nutella? This chocolate tahini spread makes morning toast into a no-guilt treat!

Greater London, England, UK

3 people made this

IngredientsServes: 12

  • 60g dark chocolate
  • 4 tablespoons extra virgin olive oil
  • 150g tahini
  • 75g honey
  • 1/2 teaspoon ground cinnamon (optional)

MethodPrep:8min ›Ready in:8min

  1. Melt the chocolate with the olive oil in a double boiler. Remove from heat and set aside.
  2. Combine tahini and honey, and cinnamon if using. Stir in melted chocolate mixture till smooth and well combined. Store in the fridge till set and of spreading consistency.


I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.


Chocolate tahini spread

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

by Karina M

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 refrigerated it. Next time (and there WILL be a next time) I will use the original ratios. I made two small additions that I will repeat. I added a sprinkling of nutmeg, which added a subtle depth but really wasn’t recognized as nutmeg. Also I added a teaspoon or so of quality vanilla. I immediately noticed that the spread tasted a notch more like Nutella. Overall, this will not fool anyone who is expecting Nutella, but if you like the flavor of tahini, this is scrumptious! It certainly disappears as quickly as Nutella! And it’s easier than advertised — it took me only 5-10 minutes to make it!-31 May 2018

Chocolate Tahini Fudge Candy

Watch out, you will not be able to stop eating these addictive tahini candy treats! Packed with pumpkin and sesame seeds AND topped with chocolate coating, this is a prefect, guilt-free treat that tastes sinfully good. The candy provides enough plant-based protein and fat for long-lasting energy. This recipe is much easier to make than you might think. Give it a try!

Chocolate Tahini Fudge Candy

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021


1/4 cup raw unsalted pumpkin seeds
1/4 cup raw unsalted sesame seeds
1 cups + 2 tablespoons raw tahini (sesame seed paste) excess oil drained
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup chocolate chips
1 cup 65-80% dark chocolate chunks
1 tablespoon coconut oil
large crystal salt
sesame seeds

Makes 32 1“x 2” candies


1. Grease and line an 8 x 8 -inch baking pan with parchment paper and coat the top of the paper with coconut oil.
2. On a dry cookie sheet, toast pumpkin seeds for 6 minutes at 350 degrees. At 6 minutes, add the sesame seeds and toast another 4 minutes or until the seeds start to crackle and pop as they turn lightly brown. Set aside and let cool completely.
3. First drain the excess oil from your jar of sesame seed paste (tahini). Then, in a large bowl, combine drained tahini, maple syrup, melted coconut oil, vanilla and salt. Stir to blend into a smooth batter.
4. Stir in the chocolate chips. Then stir in the completely cooled toasted seeds. Scoop fudge into the prepared pan, spread evenly. Freeze pan for 20 minutes until set.
5. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1.5 minutes. Remove and stir to combine into a glossy, smooth chocolate coating.
6. Remove fudge from freezer, leaving it in its pan. Pour melted chocolate coating over fudge to form one even coat. Sprinkle crystal salt plus more sesame seeds on top before the chocolate hardens in minutes. Place pan in refrigerator (not freezer) for 15 minutes.
7. Lift fudge with parchment paper out of the baking pan. Set on counter to cut into desired serving sizes. Enjoy at room temperature, store in freezer or refrigerator.

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

Tahini Truffles

  • Quick Glance
  • Quick Glance
  • 30 M
  • 1 H, 30 M
  • Makes 12

Ingredients US Metric

  • 4 ounces dark chocolate, coarsely chopped (60 to 70% cacao)
  • 1/2 cup tahini*, well stirred
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 tablespoons good-quality unsweetened cocoa powder, natural or Dutch-process


In a medium heatproof bowl set over a medium saucepan of barely simmering water, melt the chocolate, stirring occasionally, until completely smooth, 5 to 10 minutes. Alternatively, place the chocolate in a microwave-safe bowl and microwave on high power in 30-second intervals, stirring between each, until melted and smooth, about 90 seconds. (You may need an extra 10-second burst at the end to complete the melting process.)

Add the tahini, cinnamon, and salt, and whisk to combine. Pour the chocolate mixture into a shallow bowl or baking dish, such as an 8-by-8-inch (20-by-20-cm) baking dish, and refrigerate until firm, 60 to 90 minutes.

Once the mixture is firm, scoop it by the tablespoon and roll into 1-inch (2.5 cm) balls between your fingers (your hands will get messy!). Place the truffles on a plate or baking sheet and refrigerate for 5 minutes.

Pour the cocoa powder into a small bowl. Dip and roll each truffle in the cocoa powder to coat evenly and place on a serving plate. Indulge immediately or cover and refrigerate for up to 1 week. (If the truffles are refrigerated, let them sit at room temperature for 10 minutes before serving.)

Sesame-Tahini Truffles

If you want to really lean into the sesame notes here, roll the truffles in 1/4 cup toasted sesame seeds instead of the cocoa powder.

Recipe Testers' Reviews

Mel H.

Not only are these truffles dark, delicious, and decadent, perhaps most importantly they're super easy and quick to make. Melt the chocolate, stir in the tahini, chill, roll, and you're done. As promised, perfect with an after-dinner glass of red.

I used the microwave in three 30-second bursts, plus an extra 10 seconds to melt the final few chunks.

I left mine in the fridge for 1 1/2 hours because I got busy, but I poked it after an hour and it was firm.

The warning of messy hands is important! Don't wash between truffles. Essentially you'll make 13—one will cover your hands and you'll have 12 left to eat. I scooped up icecream style scoops with a spoon. I found the later scoops were easier to roll. I think letting the truffle mix sit a bit after being in the fridge might help to shape the balls more easily.

Servings: 2 per person is a great amount, everyone I was with had seconds. I'd say serves 4 to 6, you could easily eat 3 they were so good and perfectly decadent.

Didn't try with the sesame this time around, but I'll make them again.

Folks have already asked for the recipe!

Heidi V.

What a fantastically simple and delightful recipe! So easy to whip together, and the steps can be sped up by moving the truffle "batter" to the freezer for a few minutes rather than waiting it out in the fridge—if time is short like mine was.

I am a tahini fiend, so anytime I see a tahini recipe I HAVE TO make it. This one certainly does not disappoint. In my mind, nuts/seeds and chocolate are meant to be paired.

I used the double boiler method to melt chocolate (I have never trusted microwaves since I almost set the house on fire as a kid) and it took all of 10 minutes to simmer water and melt the dark chocolate (I used chips which I weighed out precisely).

I refrigerated the tahini-chocolate mixture for 20 minutes, then I got impatient/short on time and stuck it in the freezer for 8 minutes to get it firm but still spoonable.

When I rolled it into balls, I got 14 truffles, although I do think they were a bit smaller than suggested in the recipe. I opted to roll them in sesame seeds rather than cacao powder this time—I'll try cacao next time. I just love the look of the golden toasted seeds coating the surface with the rich dark chocolate peeking from underneath. very inviting.

I actually loved these just out of the fridge, or softened for 10 minutes. It's very hot where I live, so these babies might get a little too melty if I left them out much longer. Anyway you choose, these are rich and delicious!

Lisa Amtower

If I'm going to have chocolate, which I can take or leave, it has to be the darkest DARK, so I used 85% cacao for these truffles. Good choice! These truffles are delightful and quick to come together for the rare times that I get a chocolate craving.

I heated the chocolate in a bowl over simmering water. It was 20 minutes until it was melted and smooth. The tahini, cinnamon, and salt blended right in and I put the bowl in the fridge for an hour. Next time I will check it after 30 to 40 minutes to scoop and roll, as the chocolate became quite firm and did not roll easily the truffles look like wonky flattened footballs. But who cares when they taste so good with just a whisper of tahini and cinnamon? I rolled them in Hershey's Special Dark Dutched cocoa. I did not do the toasted sesame seeds this time.

Megan S.

I made these as they looked like a nice Valentine's treat and in fact, they were. Given that I tried to make them during the day when my husband was at work, I made some modifications to the timing so I could hide the evidence before he came home.

It took about 5 to 6 minutes to melt the chocolate over hot water, but I actually didn't chop the pieces. Once I mixed the tahini with the chocolate, I placed it in the fridge for about 18 hours. At the 2-hour mark, I went and checked the firmness and it did seem to be firm enough to shape. The next day, I removed the bowl from the fridge and used a cookie scoop to scoop and shape the truffles. The chocolate mixture was quite firm but was scoopable and this method wasn’t messy at all. Then, I used a sieve to sprinkle cocoa powder over the truffles and placed them in a box.

Before I packaged them up, I taste tested a couple for quality control and found them to be rich and delicious. The hint of cinnamon was lovely and I think that cardamom would’ve also been nice. My husband had his first taste today and gave his approval. Using my small scoop, the recipe yielded 14 truffles, each 2 small bites or 1 big bite.

Jack V.

This is a great truffle option for vegans (if you select a dairy-free chocolate) and regular truffle lovers looking to shake things up a little. The tahini flavor gives you low-key peanut butter vibes, scratching the itch without being in your face about it, and the truffles had that signature silky smooth texture you look for.

This will be MESSY AF, so prepare yourself and don't wear anything white. Cursed with incredibly warm hands, I learned afterward that rolling truffles between your fingers means less melting, a trick I'll certainly incorporate next time.

The exterior of the truffle dries in the fridge, and while the cocoa powder will stick, the sesame seeds won't at this point. Would suggest rolling in sesame seeds right after making the balls in step 3 if you go that route.

David Rapaport

Really, really rich. This met the bill.

My chocolate chunks took about 12 minutes to fully melt in the double boiler setup. Scooping went well, though I feel that a teaspoon would have worked well also. I used gloves but it was still messy. I got 13 balls but could have made 12.

I'm not an artist, so my first attempt wasn’t that pretty. The cocoa powder is really tasteless but blends well with the chocolate balls and makes them easier to handle. I would serve 2 each with a cup of tea for an evening snack. I didn’t try the sesame seeds but may next time for more texture.

Shauna Hinchen-Joyal

I made these amazing truffles as a gift for Valentine's Day and they were a huge hit. They’re an easy homemade gift or impressive ending to a dinner party. They’re rich and decadent and my friend was shocked that they didn't contain cream.

I heated the chocolate over the water bath and it took 8 minutes to melt. I used an 8-by-8-inch glass baking dish to chill the mixture and two hours was the perfect amount of time. I lightly greased my hands with coconut oil before rolling the truffles.

I rolled a few in sesame seeds and powdered the rest in cocoa. You have to press the sesame seeds in a bag to get them to stick to the truffles.

Sofia Reino

Are you looking for a luxurious, decadent, fudgy-type truffle? Well, you will find it with this recipe. Imagine that bite of dark cocoa with the sufficient creaminess that makes you long for more. but slowly. almost like a slow kiss that you do not want to end!

The best part is that this recipe takes no longer than 15 minutes hands-on time and, with the time to refrigerate it, the full time is approximately 1 hour. Imagine your sweetheart is coming over but only gives you an hour notice. PERFECT!

I am not a fan of the microwave, so I melted the chocolate in a bowl. I ended up using a chocolate that I love from Pantagruel that is vegan and 85% cacao. The melting part took 4 minutes. Meanwhile, I ground the cinnamon (yes, I only buy whole spices). After adding the tahini, cinnamon, and salt, it took 1 minute to have everything well incorporated. Then I placed it on a plate and kept it in the fridge for about 40 minutes only, as I noticed it was already getting nice and hard, and wanted to make sure it would be easy still to form the balls. I was only able to make 10 balls though. I placed them again in the fridge for 5 more minutes.

I used Iswari cacao powder, which has an intense and amazing taste, but also decided to create my own mix, and did 4 of them with a mix of cacao, powdered dry rose petal, and a tad of ground ginger. Both came out outstanding! I refrigerated them for another hour and tried one right away from the fridge and left 2 others at room temperature for 10 minutes. I’m sure it’s a personal preference, but I actually preferred them cold, straight out of the fridge. You eat them more slowly and enjoy the taste that much more. I left a few for a couple of days and we ended up eating the rest last night. Still tasted just as good as when I made them.

A recipe to make OFTEN and always have some ready in the fridge for a special occasion, or those nights you have nothing going on and by boredom decided to have a romantic evening with your fridge!

Manal Saleh

I tried rolling in toasted sesame seeds and vastly preferred this to the cocoa powder. It added a wonderful texture and worked extremely well with the tahini, as expected. Swapping the sesame seeds for the cocoa powder worked much better for me. I think the combination of cocoa powder and bittersweet chocolate, plus the somewhat bitter tahini, made this quite mealy.

I do think this could easily be made with semisweet chocolate instead of bittersweet. I did not taste the cinnamon at all so I'm not sure it's necessary here. I would recommend trying this recipe with ground cardamom, which I've paired with tahini to great success.

I would suggest some flaked sea salt pressed into these truffles before rolling in sesame, to cut through some of the sweetness from the chocolate (or perhaps a dash more salt—I used Diamond Crystal and perhaps this was written using Morton's).


If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Chocolate Hazelnut Tahini

A creamy, honey sweetened tahini with toasted hazelnuts.

  • Author: Sweet Lizzy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1 x
  • Category: Sauce
  • Method: Blending
  • Cuisine: paleo



Preheat the oven to 350 F.

Spread the sesame seeds and hazelnuts out on a parchment lined baking sheet. Place in the preheated oven and bake for 5 minutes. They should be fragrant but not brown. (I find if they are toasted too much that flavour takes over too much in this).

Remove the hazelnuts from the baking sheet and place in a clean tea towel. Use the tea towel to rub the skins off as best as you can. You won’t be able to get them all off. Add the hazelnuts to a high speed blender or a powerful food processor. Add the sesame seeds and all of the other ingredients.

Blend, scraping down as needed until a creamy, drippy spread is formed. This will take longer in the food processor so be patient. Taste and add more sweetener if desired.

Keywords: paleo, hazelnut, tahini, chocolate, honey

Oct 8 Double Chocolate Tahini Cookies (Vegan Gluten Free)

These simple one bowl Double Chocolate Tahini Cookies have a crisp outside with a soft chewy inside. Oozing with dark chocolate and a hint of nutty tahini, they are sure to satisfy all of your chocolate cravings!

These cookies remind me a lot of brownies. The batter has a similar consistency and when baked they have the same irresistible fudgy texture.

Tahini is the key ingredient in this recipe. Its creamy and oily consistency gives the cookies crackly tops while keeping the inside soft and moist. No other oil is needed!

What I love about these cookies is that they’re so quick and easy to make. All you need is 1 bowl, 7 ingredients and 10 minutes to bake. That’s it! In 20 minutes you have warm, soft cookies oozing with melted dark chocolate!

And to top it off, I like to sprinkle them with a bit of chunky sea salt straight out of the oven. It’s an irresistible combo and eating them warm is absolutely divine!

These Double Chocolate Tahini Cookies are an easy fix for fudgy, chewy, chocolatey cravings whether you’re vegan, gluten free or neither! I hope you enjoy these as much as we do and happy eating always! :)

This Tahini Semifreddo Is the Gold Standard for No-Bake Desserts

For the uninitiated, a semifreddo is a half-frozen dessert, made of egg yolks, sugar, and cream, and it’s my idea of a very good time. It’s similar to ice cream, reminiscent of pudding or mousse, but far easier to make. And it’s creamy, velvety, and infinitely adaptable—a semifreddo can be flavored in just about any way you can imagine, from strawberries to lemons and amaretto. But my all-time favorite version is as perfect for the hot weather as it is for cooler temps: It calls for tahini, is studded with mini chocolate chips, and is just downright scrumptious.

Although there are several ways to assemble a semifreddo, this particular recipe calls for only a handful of ingredients—most of which you probably already have in your pantry—and requires no fancy equipment (ice cream maker, I’m looking at you!).

To start, you’ll make a simple tahini whipped cream, sweetened with a little sugar and seasoned with a dash of salt to bring out both the sweet and salty flavors of the sesame seeds. Some semifreddos calling for tahini require you to fold it in later in the process, but I find that the sesame spread incorporates best if you whip it along with the heavy cream. Egg yolks and sugar are then warmed on the stovetop and beaten in a stand mixer until ribbons form when you lift the beaters. Once cooled, this mixture is folded into the whipped cream, along with some mini chocolate chips, and then transferred to a loaf pan (though you could portion it out into ramekins, if you were feeling that whole cutesy-pie, individual dessert thing).

USA Pan Bakeware Aluminized Steel Loaf Pan, $14.99 on Amazon

After an 8-hour stint in the freezer, slices of the freddo—as I like to call it—are served with a drizzle of chocolate sauce, a sprinkling of toasted sesame seeds, or extra mini chips (or all three). If tahini is not your thing, you can substitute peanut butter—or leave it out altogether—and instead add a couple of teaspoons of vanilla to the whipped cream, leaving you with a pretty fab straight-up chocolate-chip semifreddo. Bottom line: This is an adaptable, easy (despite its fancy Italian name) make-ahead recipe and a refreshing crowd-pleaser that may just be your new go-to when the craving for a humble scoop of ice cream hits.

Chocolate-Tahini Bars

Recipe from the Tasting Table Test Kitchen

Yield: One 9-by-13-inch tray

Prep Time: 20 minutes, plus cooling and chilling time

Cook Time: 25 minutes

Total Time: 45 minutes, plus cooling and chilling time


For the Bars:

1 teaspoon vanilla extract

For the Ganache and Garnish:

1½ cups semisweet chocolate chips

4 tablespoons unsalted butter, softened

1½ tablespoons sesame seeds, toasted

Flaky sea salt, for garnish


1. Make the bars: Preheat the oven to 350º. In the bowl of a stand mixer fitted with the paddle attachment, beat the tahini and butter together to incorporate. Add the sugar and cream until light and fluffy, 2 minutes.

2. With the motor running, add the eggs, one at a time, until incorporated, followed by the vanilla and salt. Add the flour and mix until a thick batter forms. Transfer to a parchment-lined 9-by-13-inch pan and, using an offset spatula, spread into an even layer.

3. Bake until golden brown, 20 to 25 minutes, then set aside.

4. Meanwhile, make the ganache: In a medium bowl over a double boiler, combine the chocolate, butter and tahini. Whisk until the chocolate is completely melted and the mixture is smooth, 5 minutes.

5. Using an offset spatula, spread the ganache in an even layer over the warm cake. Sprinkle with sesame seeds and garnish with flaky sea salt. Let cool, then chill until firm, 1 hour, before cutting into squares or rectangles, and serving.

Milk Chocolate Glazed Tahini Rice Krispie Treats

Rice Krispie Treats are not only one of the easiest and best sweet snacks around, but they are also an amazing blank canvas for different flavors - like this tahini and milk chocolate version. The recipe could not be easier, as that is the RKT way. The additional milk chocolate spread over top of the treats really takes these cuties to the next level.

Tahini, like peanut butter, pairs beautifully with the chewy texture and sweet, caramel-y flavor of a Rice Krispie treat. Melting the tahini right along with the butter and marshmallows adds a wonderful depth of nutty flavor (though tahini is actually made from ground sesame seeds . . . ). The secret ingredient to this recipe is the sweetened condensed milk that makes for softest and chewiest of Rice Krispie treats.

Milk chocolate is melted with butter and a little corn syrup (for shine) and salt (to cut the sweetness), then spread over top of the warm treats. Serve them cold or at room temperature for a movie night snack or package them up for a sweet gift.

Keto Chocolate Tahini Fat Bombs

I&rsquove been on a quasi keto kick lately and dabbling in some low-carb dessert action. After such a great response for the White Chocolate Raspberry Fat Bombs I shared last year, I wanted to make another kind of fat bomb &mdash a chocolate version.

Keto chocolate treats are super easy to make, too. You can have these ready to eat in under an hour!

So, what&rsquos a fat bomb? A little low-carb treat that&rsquos FILLED with healthy fats &mdash usually coconut oil, cacao butter, etc. They&rsquore a good way to enjoy a little something sweet while boosting your healthy fats.

Since I&rsquom also on a chocolate-tahini kick lately I wanted to make a keto chocolate fat bomb that tasted kind of like a peanut butter cup &mdash but without the peanuts. Tahini is great for this, and since it&rsquos nut-free, it&rsquos a great option for those who have peanut (or any nut) allergies. If you don&rsquot have a problem with nuts, you can use any kind of nut butter in these.

Store-bought chocolate is one of the things that is hardest to let go of if you&rsquore eating low-carb &mdash even high quality chocolate, because 99% of it is sweetened with sugar. I love using high quality cacao powder, like Anthony&rsquos. (I learned recently that COCOA powder is roasted and CACAO powder is raw, keeping more of the nutrients in tact.)

Cacao butter is also easy to find online. And, like the other fat bombs I posted, I use the erythritol-based Swerve confectioner&rsquos sugar. (I order both from Amazon because the prices are better there.).

I also added some Maldon sea salt flakes to the top. So, so glad I did. My tahini is unsalted, so it gave it a little bit of extra dimension. If you have salted tahini you may want to omit the salt flakes.

Actually, get a box of Maldon sea salt flakes anyway because it&rsquos a FABULOUS finishing salt and you can make a whole bunch of Everything Bagel Seasoning. Mmm.

Also, I used a mini muffin tin for these, but you can use a full-size tin &mdash just fill them 1/3 full so they&rsquore a manageable size. Or not. &ldquoManageable size&rdquo is totally relative. (I hold my desserts pretty well.)

Look how cute these are! I was so happy with the way they turned out. I highly recommend storing them in the fridge since they soften quite a bit at room temperature.

I love taking these in an insulated container on road trips. And they&rsquore awesome to have around during candy-centric holidays. And I feel so much better if I happen I eat a few more than I planned &mdash unlike actual peanut butter cups.

You can find the other fat bomb recipe here: White Chocolate Raspberry Fat Bombs.

Add the melted butter and 3 of the eggs, then whisk until well incorporated. Switch to the dough hook, then add the flour and salt. Beginning on low speed and gradually increasing to medium, knead until a smooth, elastic dough forms, about 5 minutes.

Grease a medium bowl and your hands with 2 tablespoons of the oil. Using your hands, transfer the dough to the bowl, gently turning to coat it with the oil, and shape it into a smooth ball. Cover with plastic wrap or a clean kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (Alternatively, you can let the dough rise in the refrigerator, covered, overnight.)