So you may have noticed that this choc-tahini sauce/spread seems to find its way into a lot of our recipes… particularly our pancakes or as an accompaniment to some of our sweet treats! As such, we thought it would be a good idea to share the basic recipe, which we alternate slightly depending on what we are serving it with. For example, for our ‘Jaffa’ hotcakes we add a tablespoon of lucuma powder and orange juice/zest to create a creamy orange-chocolate flavour, and for our ‘Vanilla Mesquite Hotcakes’ we add a teaspoon of mesquite powder and a pinch of vanilla bean powder.
As we have mentioned in previous posts, our tahini of choice is Mayver’s hulled. We have tried a fair few and definitely find this one to be the best on the market! As a substitute, you can add in your choice of nut butter – almond or cashew nut butter work well.
Another great thing about this is that it can also be served as a spread on your choice of toast (simply by adding less water to make it thicker). When serving as a spread, it is delicious combined with banana pan cooked in coconut oil, desiccated coconut and a sprinkle of cinnamon (as in photo)!
1 tbsp cacao powder
1/2 tbsp coconut nectar*
1 tsp hulled tahini**
Boiling water, add to desired consistency
*Alter according to desired sweetness
**You could also substitute your favourite nut butter
Optional extra ingredients (we add these depending on which breakfast/dessert we are serving it with)
Pinch vanilla bean powder
Pinch of cinnamon
1 tsp lucuma powder
1 tsp mesquite powder
1 tsp orange juice/zest
- Place cacao powder in a small bowl and add in coconut nectar
- Then, add in a dash of boiling water and mix until coconut nectar has melted and ingredients are combined
- Add in tahini (this will create a creamier texture) and mix
- Add in any additional ingredients you would like and add in boiling water to desired consistency