Lisa Mendelson of Seed + Mill — the Chelsea Market artisanal tahini and halva stand in New York City — recommends using black tahini for baking. Mendelson reports that Seed + Mill customers love the new black sesame halva in part because it less sweet than the company’s other varieties. The recipe for the black sesame halva uses the same amount of sugar, but because the black tahini itself is more bitter, the result is less sweet.
Mendelson also makes a guilt-free, low-sugar, vegan black tahini truffle that is exceptionally rich, nutty and creamy, which she shared with us below.
Read more about black tahini and how to use it here.
Black Tahini Truffles
Lisa Mendelson says this is an Asian twist on Seed + Mill’s classic tahini truffle recipe. The nuttiness of the black sesame is perfect with intense dark chocolate.
- Total Time: 3 hours 10 minutes
- Yield: Serves 4-6
Ingredients
- 1 cup black tahini
- 1 cup chopped dark chocolate, 70% cocoa solids
- black sesame seeds
- pink Himalayan salt
Instructions
- Line a small loaf pan with plastic wrap.
- Melt chocolate in a double boiler or a pan set over very low heat.
- Add black tahini to melted chocolate and stir well.
- Pour into prepared loaf pan. Sprinkle with black sesame seeds and salt.
- Refrigerate until firm. Cut into squares.
- Prep Time: 5 minutes + 3 hours chill time
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Where does one find black tahini? I don’t think I’ve ever seen it before.
You might be able to find some in an oriental shop, as it’s also used in Chinese and Japanese deserts. Or try making some from black sesame in a foodprocessor with some nut oil
Can’t wait to try this!! But where do I find black tahini? I’ve never heard of this before.
It’s also used in Chinese and Japanese deserts. You can try to search in oriental shops (it’s called black sesame paste instead of black tahini)
Looks amazing!! how long will this keep for? refrigerate ?
These will keep in the refrigerator for up to a week. Enjoy!