Cocoa Tahini Spread

Step 1

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.

Step 2

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.

Step 3

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.

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Step 4

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.

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Step 5

Add in the cocoa powder and blend on high until mixture begins to clump together; about 3 minutes.

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Step 6

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.

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Step 7

Transfer to a clean jar and keep in the fridge for up to 3 months.

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