Homemade Creamy Tahini Chocolate

Homemade Creamy Tahini Chocolate

Serves 16

Prep time

10 Minutes + 1 Hour Freeze Time

Cook Time

5 minutes

Typically, sweet treats and desserts contain sugar and refined grains which can spike your blood sugar and suppress your immune system. These homemade chocolate gems use only monk fruit as a sweetener. Monk fruit has a zero glycemic index and doesn’t spike your blood sugar. 

As a bonus, raw cacao has been found to have anti-inflammatory properties. Raw cacao contains minerals such as magnesium, calcium, iron, zinc, copper, potassium, and manganese. 

Another star of this recipe is tahini! Tahini, a paste made from sesame seeds, is a must-have condiment for your kitchen. From homemade hummus, to salad dressing, to baked goods and chocolate, tahini adds an irresistible creaminess and tangy kick to everything it touches. 

Ingredients

Chocolates

  • ½ cup cacao butter or coconut oil
  • ½ cup raw cacao powder
  • ½ cup tahini paste 
  • ¼ cup monk fruit sweetener (for baking) or any other sweetener of choice
  • 1 teaspoon pure vanilla extract (optional)
  • Pinch of Himalayan salt  

Reduced Fat Option 

  • 4 oz 100% cacao chocolate bar, chopped
  • 3 tablespoons coconut oil 
  • ½ cup tahini paste 
  • ¼ cup monk fruit sweetener (for baking) or any other sweetener of choice
  • 1 teaspoon pure vanilla extract (optional)
  • Pinch of Himalayan salt  

Optional Add Ons

  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons toasted shredded coconut
  • 2 tablespoons toasted buckwheat 
  • 2 tablespoons raw cacao nibs
        Preparation
        1
        Prepare a double boiler by adding 2 inches of hot water to a medium saucepan. Set a glass bowl on top, making sure the bottom of the bowl isn’t touching the water. Bring water to a boil, reduce heat to medium. 
        2
        To the bowl, add cacao butter or coconut oil and let it melt, stirring occasionally, about 2 minutes.
        3
        Sift in cacao powder and stir until fully combined, about 1 minute. 
        4
        Add tahini paste, sweetener, vanilla extract (if using), and salt. Combine and remove from heat.
        5
        Pour mixture into molds of choice. If you are adding the optional add ons, mix them in prior to pouring the mixture into the molds.
        6
        Transfer chocolates to the freezer to set for 1 hour. 
        7
        Store, covered, in the refrigerator or freezer for 1 month. 


        .

        Attention all chocolate and tahini lovers!

        These homemade creamy and delicious chocolates are made with just four simple ingredients. They are the perfect low carb, low sugar treat. A great project for the kids, too—they can help out and choose their favorite chocolate embellishments!

        Reduced Fat Option: 

        If you happen to find a 100% cacao chocolate bar, and would like to use less fat, substitute the cacao powder for 4 oz of 100% cacao chocolate bar and reduce the ½ cup of cacao butter or coconut oil to 3 tablespoons of coconut oil. As for the instructions, use the same double broiler method to melt the chopped chocolate and cacao butter/coconut oil.

        1

        Prepare a double boiler by adding 2 inches of hot water to a medium saucepan. Set a glass bowl on top, making sure the bottom of the bowl isn’t touching the water. Bring water to a boil, reduce heat to medium. 

        2

        To the bowl, add cacao butter or coconut oil and let it melt, stirring occasionally, about 2 minutes.

        * If you are preparing the reduced fat option, chop the chocolate and add it to the glass bowl with the coconut oil 

        3

        Sift in cacao powder and stir until fully combined, about 1 minute. 

        * If you are preparing the reduced fat option, stir until chocolate is melted and combined with the coconut oil. 

        4

        Add tahini paste, sweetener, vanilla extract (if using), and salt. Combine and remove from heat.

        * This applies for both methods.

        5

        If you are adding the optional add ons, mix them in prior to pouring the mixture into the molds. Pour mixture into molds of choice. 

        * This applies for both methods.

        No candy molds? No problem! If you don’t have a candy mold handy, use ice trays or paper muffin liners for baking. 

        6

        Transfer chocolates to the freezer to set for 1 hour. Remove from molds and enjoy! 

        7

        Store, covered, in the refrigerator or freezer for 1 month. 

        Nutritional Analysis Per Serving: Calories: 137.5, Fat: 14.3g, Saturated Fat: 8.3g, Cholesterol: 0mg, Fiber: 1.6g, Protein: 2.7g, Carbohydrates: 3.2g, Sodium: 17.2mg, Sugars: 0.1g

         

        Nutritional Analysis Per Serving (Reduced Fat Option): Calories 99.5, Fat: 10.1g, Saturated Fat: 4.8g, Cholesterol: 0mg, Fiber: 1.6g, Protein: 2.7g, Carbohydrates: 3.2g, Sodium: 17.2mg, Sugars: 0.1g

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