Melt our hearts: Chocolate and tahini spread 

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Melt our hearts: Chocolate and tahini spread

By Sue Quinn

Published: | Updated:

My version of chocolate spread contains tahini, a glorious paste made from ground sesame seeds. I love the savoury edge it imparts to chocolate.

MAKES about 200ml

PREP 10 minutes

200g tahini

80g icing sugar, sifted

50g cocoa powder, sifted

1-4 tbsp sesame oil (not toasted), as needed

  • Place the tahini, icing sugar and cocoa powder in a medium mixing bowl. Stir by hand or use electric beaters until everything is combined.
  • Slowly beat in enough of the sesame oil to create the consistency of chocolate spread you prefer. Taste and add a little more tahini, sugar or cocoa as desired.
  • The spread will keep well in a sealed jar for two weeks in the fridge.

NOTE This recipe works best with a new jar of tahini, because the stuff at the bottom of an opened, half-used one tends to be too thick to work well. Ideally, give a new jar a really good stir so the oil is mixed in and the tahini is lovely and runny.