This past weekend was spent mostly outdoors, something I am definitely trying to incorporate more into my life especially as I live on the beautiful Gold Coast! Last Sunday involved an early morning road trip to Byron Bay to enjoy breakfast and have a change of scenery.
It was a picture perfect day in Byron Bay with many people enjoying all that nature has to offer.
This was definitely worth the early morning drive! The Roadhouse is one of my favourite cafes in Byron Bay as they always serve delicious food, beverages including almond milk lattes and has a really relaxed atmosphere. A must-try when visiting Byron!
However, enough of my weekend and onto the velvety chocolate tahini spread!
I love the colour of this spread: it’s rich, dark and luxurious. Just how it tastes too!
I used unhulled tahini in this recipe as it’s made from whole sesame seeds ensuring its nutritional value remains. It definitely has a stronger flavour than hulled tahini and is a great source of iron and calcium.
The almond milk allows the spread to become silky in texture and appearance.
This spread is best stored in a glass jar, just clean out an empty nut butter jar or jam jar. I often use these jars to store pestos, chia seed jams, hummus and salad dressing.
I can assure you this jar of chooclately goodness won’t last long at all!
Chocolate tahini sauce
Makes approximately 1 cup of sauce
- 1/2 cup unhulled tahini
- 1/3 cup cacao powder
- 1/3 cup 100% pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup almond milk, more or less depending on the consistency you prefer
- Place all ingredients in a large mixing bowl and mix until smooth.
- Store in a glass jar in the fridge for up to one week. Enjoy!
Here’s two ways I’ve already enjoyed the chocolate tahini spread:
A delicious way to start the day, pancakes topped with chocolate tahini spread and fresh strawberries!
I devoured this parfait for breakfast today, it was actually one of the most delectable breakfasts I’ve had in a long time!