A Tahini Chocolate Sauce by Camille Becerra
I love sesame and chocolate paired together. They both play really nicely against each other, the multidimensional flavor of chocolate contrasts with the nutty but flat line flavor of the tahini in a way I really enjoy. I prefer a minimal amount of sweetener to better taste the complexity, others prefer it be more sweet, adjust as per your liking.
Ingredients
1/2 cup Guittard 72% Santé Baking Chips made with Coconut Sugar
1/3 cup tahini
1/3 cup coconut oil
2 tablespoons maple syrup or another natural sweetener
3-finger pinch salt
Directions
Melt all the ingredients in a Bain Marie, stirring until melted and smooth.
Cool before using.
Drizzle into cookies, sundaes, toast, pancakes, waffles, crepes, or as a dip for fruit, make ice cream bonbons and swirl into/on top of cakes.
Holds at room temperature or in the fridge for a few months
