Dessert With Tahini – Three Delicious Recipes

Dessert with Tahini – Tahini Lava Cakes

Endless desserts can be conjured up from the sesame paste. This includes delicious tahini lava cakes. These are super rich in flavor and ideal for chocolate fans.

• For about 9 of the little cakes, you need 200 grams of dark chocolate, 3 eggs, 70 grams of sugar, 100 grams of butter, 25 grams of flour or starch, and a pinch of salt.
• For the tahini filling, you need 50 grams of tahini and 50 grams of honey. You can use maple syrup instead of honey.
• First, grease your soufflé molds with butter and preheat your oven to 180 °C top and bottom heat.
• Now melt the butter and the chopped chocolate over a water bath or in the microwave.
• Next, mix together the eggs, sugar, and salt on high speed until fluffy.
• Then add the butter-chocolate mixture and stir until combined.
• Now add the starch or flour and stir the mixture again until evenly combined.
• Pour about half of the batter into the cake tins so that they are half full.
• Then prepare the tahini filling: simply mix the tahini paste with the honey until you get a smooth paste.
• Then always take a teaspoon of this paste and put it in the middle of the lava cakes.
• Fill the molds with the leftover batter.
• Then put the cakes in the oven for about 10-12 minutes. If they’re baked at the corners and still soft in the middle, they’re perfect.
• Turn the molds over and sprinkle powdered sugar or chocolate sauce on top to decorate. You should eat the cakes straight away so they are still warm and runny on the inside.
• However, if you don’t want to eat the cakes right away, you can keep them in the fridge for about 3 days or freeze them for 2 weeks. Then they should be baked again briefly.

Delicious chocolate cookies with tahini

The tahini chocolate chip cookies are also suitable for vegans and also have a unique taste.

• For about 20 cookies you will need 100 grams of coconut oil, 120 grams of tahini, 100 grams of sugar, 60 grams of brown sugar, 60 milliliters of almond milk, 180 grams of flour, 1 teaspoon of baking powder, a pinch of salt, 1 teaspoon of vanilla extract and 200 grams of chocolate chips.
• For the chocolate chips, you can use whatever chocolate you like best, dark chocolate is recommended.
• You also have a free choice of milk. For example, you can also choose soy milk, coconut milk or oat milk for the almond milk.
• Now, in a large bowl, whisk together the tahini, coconut oil, sugar and brown sugar, almond milk, and vanilla extract to form an even mixture.
• Add the flour, baking powder, salt, and chocolate chips and mix until it forms a dough.
• Now preheat the oven to 180 °C top and bottom heat.
• Then roll the dough into small balls and place them evenly distributed on your baking sheet. Then flatten the balls with your hands.
• Then put the cookies in the oven for 12-15 minutes. When they’re done, they’ll be light golden brown and still a little soft in the middle.
• Allow the biscuits to cool before eating.
• Store the cookies in a sealed jar. They will keep in there for about 10 days

Honey cake with tahini

If you are not a fan of chocolate, the honey cake with tahini is the perfect dessert for you.

• For the cake, you need 3 eggs, 150 grams of sugar, 125 milliliters of sunflower or canola oil, 60 grams of honey, 125 grams of tahini, 250 milliliters of milk, 280 grams of flour, 2 teaspoons of baking powder, a teaspoon of vanilla extract and a pinch of salt.
• For the glaze, you will also need 100 grams of white chocolate and a teaspoon of tahini.
• First, preheat the oven to 170 °C top and bottom heat, and grease the cake tin with butter or oil.
• Now, in a large bowl, mix the eggs with the sugar, salt, honey, oil, tahini, and milk until combined.
• Then add the flour and baking powder and mix again.
• Then put the dough in the cake pan and put it in the oven for about 40 minutes. When the cake is done it will be golden brown.
• Allow the cake to cool slightly before turning out. Once removed from the mold, it should cool completely.
• Place the chopped chocolate in a bowl along with the tahini paste and melt the mixture in the microwave or over a water bath.
• Then pour the glaze over the cooled cake.
• The cake will keep in a closed container at room temperature for about a week.