Chocolate Tahini Spread
Chocolate tahini spread is rich, chocolatey, and so easy to make! A nut free version of your favorite chocolate hazelnut spread, this chocolate tahini sauce is thick, creamy and packed full of good for you ingredients! Naturally sweetened, this chocolate tahini is vegan, dairy free, gluten free and paleo friendly!
Why you will love this recipe
- Easy to make, all you need is one bowl! This chocolate tahini spread comes together with just a bowl and a spoon and is ready in under 5 minutes!
- Simple, good-for-you ingredients – you likely have everything you need in the pantry! This chocolate tahini sauce is fully of simple, healthy ingredients you will feel good about! Unlike the popular chocolate hazelnut spread, this is vegan, dairy free and made without any palm oil or highly refined sugars.
- Versatile – you can use this chocolate tahini spread in so many yummy ways! Don’t be surprised if you are making a new batch every week! Use it any way you would normally use peanut butter – on toast, on pancakes, in smoothies, etc.
- It’s nut free! Tahini is nut free, it’s made from ground sesame seeds! You won’t believe how delicious this chocolate tahini spread is!
Ingredients
- Tahini – tahini is a paste made from ground sesame seeds. You can find tahini in most grocery stores (check out my tips below on where to look). It’s a staple in Mediterranean cooking (it’s one of the main ingredients in hummus) and is delicious in both sweet and savory applications.
- Cacao powder – cacao powder gives this chocolate tahini sauce the chocolate flavor. I like using cacao powder because I find that it’s a bit less bitter than cocoa powder. In a pinch you can use cocoa powder but I recommend cacao (you can find this at most grocery stores and even at Trader Joe’s).
- Maple syrup – maple syrup gives a natural sweetness to the tahini chocolate spread. You can also use honey, although it’s a bit less sweet and will change the flavor slightly. Many recipes for chocolate tahini spread use coconut sugar, but I found that the coconut sugar doesn’t dissolve completely which made the tahini spread gritty.
- Water – water is used to thin out the sauce (it is quite thick, like frosting without adding water). I would suggest starting with 2-3 tablespoons of water and increasing 1-2 teaspoons at a time after that to get the exact consistency you are looking for. Note: this chocolate tahini spread will thicken in the fridge so you may need to add more water later. Tip: If you want an even creamier sauce, use avocado oil instead of water.
- Vanilla extract (optional) – using just a bit of vanilla extract will really make this chocolate tahini sauce pop in flavor. It elevates the chocolate flavor.
- Flaky salt (optional) – adding a pinch or two of flaky salt (or a small pinch of regular table salt) will help to enhance the flavors, making the sweet taste more sweet and the overall flavor of the dish richer.
How to make chocolate tahini spread
In a bowl combine the tahini, cacao powder, maple syrup and vanilla extract. Stir well to combine.
Add about 2-3 tablespoons of water to the chocolate tahini mixture and stir well. At first it will seem like the water will not stir in, just keep stirring. Once fully combined, check the consistency and add more water 1-2 teaspoons at a time until you get the consistency you desire.
Store in an airtight container in the fridge for up to 2 weeks. If you want a longer shelf life, use avocado oil instead of water.
Top tips
- Be sure to stir the tahini well before measuring it out. Tahini can be drier at the bottom of the jar, so stirring it well every time you open it can help ensure that it’s the same consistency every time you use it.
- Every brand of tahini is going to have a slightly different consistency. You may need to adjust the ingredients (water) as needed to get the perfect consistency for you.
- When you are stirring in the water to the chocolate tahini mixture, it will look like it doesn’t want to blend together at first, just keep stirring and after 30 seconds or so it will start to combine.
- For an even creamier texture, use avocado oil instead of water to thin out the chocolate tahini mixture. Avocado oil is a neutral oil that won’t impact the flavor of the spread but will give it a thicker, creamier consistency. You likely won’t need as much avocado oil so start with 1 tablespoon.
How to use chocolate tahini sauce
- As a dip for strawberries, bananas or apples
- With graham crackers or sweet crackers or cookies
- On toast (with sliced bananas, strawberries or raspberries) or on sweet potato toast
- On pancakes, waffles, or French toast
- As a frosting for brownies, cookies or cupcakes
- Stirred in oatmeal
- In smoothies to add a hint of chocolate and healthy fats
- On top of your favorite ice cream or nice cream
- Spread on rice cakes with a pinch of flaky salt
- On a spoon right out of the jar
Common questions
What is tahini
Tahini is a paste made by grinding up sesame seeds (just like peanut butter or almond butter). It’s creamy, smooth and has a slight nutty taste (although you definitely taste sesame seeds). It’s a great nut free alternative to almond butter in recipes.
Tahini is a staple in the Mediterranean diet. It’s one of the main ingredients in hummus (it helps give hummus it’s unique flavor and consistency), but can be used in so many ways. Tahini pairs perfectly to both sweet and savory recipes.
Note: When you first open a jar of tahini, you will notice a layer of oil on top. It’s very important that you stir the oil into the tahini (do not pour it off). This oil is necessary to create the perfect consistency, otherwise the tahini will be chalky and crumbly (instead of thick and creamy).
Is tahini nut free?
Yes! Tahini is made by grinding up sesame seeds, so it’s nut free. However it’s important to note that sesame seeds are considered a top allergen, so be sure to let people know that it’s got sesame seeds in it.
Where to buy tahini
Tahini can be found at almost every grocery store. It is usually in the same area as the other nut butters but sometimes it is over with the international items in the grocery store. I sometimes see it around things like curry and coconut milk.
My favorite tahini is from Trader Joe’s. The flavor is so good and it’s budget friendly. Some of my other favorite options are Whole Foods Tahini, Thrive Market Tahini, or Soom Foods (their tahini is so yummy – note they also make a super yummy Chocolate Tahini spread which inspired this recipe).
Other recipes that use tahini
- Lemon Herb Tahini Sauce
- Cookie Dough Hummus
- The Easiest Tahini Pesto
- Air Fryer Oatmeal Cookies
- Creamy Lemon Tahini Pasta
- Tahini Herb Crusted Salmon
- Butter Bean Hummus
- Vegan Squash Casserole
Can you double the recipe
Yes, you can double or triple the recipe, however I have found that the more tahini chocolate spread you make at once, the more water is needed to thin it out
What if the tahini chocolate sauce is too thick
If the chocolate tahini spread is too thick, you can simply add more water (1-2 teaspoons at a time). Note that the spread will get thicker in the fridge (tahini gets thicker when refrigerated), so give it a few minutes to reach room temperature before adding more water.
What if the chocolate tahini is too thin
If you added too much water, just add 1-2 tablespoons of tahini to the mixture to thicken it up.
Storing leftovers
- Fridge: This chocolate tahini spread should be kept in the fridge (maple syrup should be refrigerated). Store in well-sealed container (I reuse jam jars) for up to 2 weeks. If you want your tahini spread to last longer in the fridge, use avocado oil instead of water.
- Freezer: You can also freeze this chocolate tahini spread. Store in a freezer safe bag or container for up to 3 months. Be sure to let this come to room temperature before enjoying, as the water can create some ice crystals that can change the texture right out of the freezer.
Substitutions
- Tahini – you can use almond butter, sunbutter or peanut butter in place of the tahini. The flavor will be different with any of these substitutions.
- Cacao powder – you can use cocoa powder instead of cacao powder.
- Maple syrup – use any liquid sweetener you have on hand. Honey, date syrup, agave, etc. You can also try this with coconut sugar in a food processor but I found that it has a gritty texture when I use granulated sugar of any kind.
- Water – if you want a creamier texture, you can use avocado oil. You likely won’t need as much avocado oil so start with 1 tablespoon and add more as needed.
If you love this recipe, you should try
Chocolate Peanut Butter Rice Krispies
Chocolate Tahini Spread
Ingredients
- 1/2 cup tahini
- 1/4 cup maple syrup
- 3 tbsp cacao powder
- 3 tbsp water
- 1 tsp vanilla extract (optional)
- pinch flaky salt
Instructions
- Add the tahini, maple syrup, cacao powder and vanilla extract to a bowl. Stir well until fully combined.
- Add 2-3 tablespoons of water to the chocolate tahini mixture. Stir well until the water is fully combined (it will take 30-60 seconds to fully combine).
- Add a pinch of flaky salt and stir well.
- Serve immediately or store in an airtight container in the fridge for up to 2 weeks.
Notes
- Be sure to stir the tahini well before measuring it out. Tahini can be drier at the bottom of the jar, so stirring it well every time you open it can help ensure that it’s the same consistency every time you use it.
- Every brand of tahini is going to have a slightly different consistency. You may need to adjust the ingredients (water) as needed to get the perfect consistency for you.
- When you are stirring in the water to the chocolate tahini mixture, it will look like it doesn’t want to blend together at first, just keep stirring and after 30 seconds or so it will start to combine.
- For an even creamier texture, use avocado oil instead of water to thin out the chocolate tahini mixture. Avocado oil is a neutral oil that won’t impact the flavor of the spread but will give it a thicker, creamier consistency. You likely won’t need as much avocado oil so start with 1 tablespoon.
- Fridge: This chocolate tahini spread should be kept in the fridge (maple syrup should be refrigerated). Store in well-sealed container (I reuse jam jars) for up to 2 weeks. If you want your tahini spread to last longer in the fridge, use avocado oil instead of water.
- Freezer: You can also freeze this chocolate tahini spread. Store in a freezer safe bag or container for up to 3 months. Be sure to let this come to room temperature before enjoying, as the water can create some ice crystals that can change the texture right out of the freezer.
This was easy, great instructions and taste better than Nutella! Thanks for sharing. I will check out your other recipes.