A creamy, honey sweetened tahini with toasted hazelnuts.
2 cups raw sesame seeds
1/3 cup raw hazelnuts
2 tbsp raw light honey
3 tsp coconut oil
1 tbsp cacao powder
pinch sea salt
Preheat the oven to 350 F.
Spread the sesame seeds and hazelnuts out on a parchment lined baking sheet. Place in the preheated oven and bake for 5 minutes. They should be fragrant but not brown. (I find if they are toasted too much that flavour takes over too much in this).
Remove the hazelnuts from the baking sheet and place in a clean tea towel. Use the tea towel to rub the skins off as best as you can. You won’t be able to get them all off. Add the hazelnuts to a high speed blender or a powerful food processor. Add the sesame seeds and all of the other ingredients.
Blend, scraping down as needed until a creamy, drippy spread is formed. This will take longer in the food processor so be patient. Taste and add more sweetener if desired.
Keywords: paleo, hazelnut, tahini, chocolate, honey