In a small pot, combine the Redpath® Demerara Style Sugar, water, and salt. Place over medium-high heat and bring to a boil while stirring to dissolve sugar. Remove from heat and set aside to cool.
Meanwhile, place a large pan over medium heat to preheat. When the pan is warm, evenly spread the sesame seeds over the surface. Stir with a heatproof spatula until sesame seeds begin to get an oily sheen to them, are golden in colour, and emit a nutty aroma; about 3 minutes. Remove from heat.
Transfer toasted sesame seeds to the bowl of a small food processor fitted with a metal blade. Allow sesame seeds to cool to room temperature; about 5 minutes.
Process on high, stopping the processor periodically to scrape down the sides to ensure all seeds are evenly ground, until the seeds become a powder; 1 minute.
Add in the cocoa powder and blend on high until mixture begins to clump together; about 3 minutes.
Stir in the grapeseed oil, sesame oil, and pure vanilla extract into the slightly cooled sugar syrup mixture. Drizzle the wet ingredients over the sesame seeds. Blend until mixture is homogenous; 5 to 7 minutes.
Transfer to a clean jar and keep in the fridge for up to 3 months.
*Ensure sesame seeds haven’t gone bad by tasting a few seeds before proceeding with the recipe.
*Sesame seeds brown quickly and should be watched closely when toasting. Be careful not to burn seeds as the burnt flavour will be noticeable in the final product.
*Sesame seeds can be toasted and cooled several hours in advance, or even the day before.
*Any neutral or light-tasting oil can be used in place of grapeseed oil. Furthermore, grapeseed oil can be used instead of the toasted sesame oil which will result in a spread with less of a sesame flavour.
*Use a high-powered blender or food processor for best results.
*The spread may tend to separate after sitting. Stir well before using.
*Use on toast, crackers, fruit, or as an alternative to chocolate-hazelnut spread.