Tahini Date Hot Chocolate
Satisfy your sweet cravings with a steaming mug of Tahini Date Hot Chocolate. This recipe is vegan, refined sugar free and utterly delicious. The dates and chocolate are just sweet enough without being overly indulgent and the tahini adds a unique twist to give it a balanced earthy flavor. We’ve been curling up on the couch and sipping this on cold days. It feels like a warm hug!
2 tbs Chocolate Date Tahini
1 c hot non-dairy milk of choice (our favorites are oat or cashew)
Whisk all ingredients together until frothy!
For a lighter version, use ½ c boiling water, ½ c non-dairy milk. Optional extras: add ¼ tsp of cinnamon or cardamom for extra spice!
If our Chocolate Date Tahini is unavailable (it's a limited edition product), you can also make a version of this recipe by substituting with 1 tbs date syrup, 1 tbs tahini and 2 tbs cocoa powder/melted dark chocolate.
Photo by Rezel Kealoha
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!