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 our famous chocolate tahini sauce recipe. We alternate it 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.
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).
1 1/2 tbsp cacao powder
1 tbsp coconut nectar*
1/2 tbsp hulled tahini*
Boiling water, add to desired consistency
*Alter according to desired sweetness
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.
Wondering what to serve this sauce with?
Try drizzling this sauce on our Caramel Slice Pancakes. It is a serious game changer!