I’ll confess, I’m obsessed with tahini. I am so obsessed that I make my own from scratch. I soak, sprout, dehydrate and blend sesame seeds to create the most amazing tahini. You can read about how to make your own here. I also try to use it in many dishes such as sauces, drinks and desserts.
I regularly see the word tahini being used to describe 2 different products; the first is a sauce that is made of spices, water and includes tahini and the other is just ground sesame seeds. I’m talking about the latter which is the main ingredient in halvah, a Middle Eastern dessert that traditionally combines tahini with honey or sugar. In my version, I have opted to use dates instead of honey and added a few extra flavor enhancers (vanilla and Himalayan pink salt).
There is something about combining creamy, smooth and slightly bitter tahini with dates, vanilla and a touch of Himalayan pink salt. The dessert that is created is not just a sum of its parts but a marriage of flavor in which each ingredient complements the other to create a unique taste.
Makes about 2 servings (4 x 1” balls)
½ cup tahini (home-made or store bought raw tahini)
2 medjool dates
1 tsp vanilla extract
Pinch of Himalayan pink salt
1. Place all ingredients into a bowl and begin to combine them together with either a fork or your hands. I find that using your hands allow you to really mash the dates into the tahini.
2. Roll into 1” balls and enjoy!
- contains compounds that act as antioxidants (less free radical damage!), protect the liver (main fat burning organ!) and increases vitamin E (needed for beautiful skin!) supplies
- contains copper which is important for enzymes that build collagen and elastin for supple skin
- contains high amounts of calcium and bone supporting minerals for strong and healthy bones