When creating special dishes for entertaining or a weeknight treat, simple ingredients can make a big impact. Tahini is one such versatile ingredient that can add an unexpected flavor and buttery texture to a variety of dishes. This sesame paste is ubiquitous in savory dips like hummus – however, tahini adds a rich complexity to desserts as well.
For example, many people in Arab countries enjoy sandwiches slathered with tahini and drizzled with grape
molasses, a tasty alternative to American style peanut butter and jelly. Just like peanut butter, tahini also pairs well with chocolate, and the following recipe celebrates this fusion
in a decadent, yet whole food-based tart.
Chocolate and tahini blend harmoniously in the creamy filling, without the need for extra sugar. There is no extra sugar required for the crust either, which is sweetened with date paste. Many middle eastern and Indian markets sell date paste, but you can easily make your own by blending dates in a food processor. Combining the date crust with crunchy walnuts and warming spices like cinnamon and nutmeg creates a satisfying, gluten-free crust that doesn’t require any baking. The bonus is dates and walnuts are rich in fiber and minerals, so this is a nutrient-dense and even filling dessert with no processed ingredients.
You can divide this dessert into four tartlets, or use one 9-inch pie pan for a larger tart instead. Because there is
no baking required, you can chill this tart for up to a week until you are ready to serve.
Crust
• 1/2 package date paste or 7 ounces pureed dates
• 1 1/2 cups walnuts
• 2 tablespoons almond, cashew or sun butter
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
Filling
• 4 ounces milk, white, or dark chocolate (depending on your preference)
• 1/4 cup tahini
• 1/4 cup heavy cream (or coconut cream for a vegan version)
Topping
• Slivered almonds
In food processor, grind the walnuts, cinnamon and nutmeg. Pulse until walnuts are coarse. Add date paste and nut butter. Pulse until mixture forms pliable dough. Press walnut mixture into four mini tart pans, or one 9-inch pie or tart pan. For filling, melt chocolate and cream in double boiler and stir until melted. You can also microwave chocolate for 30 seconds, stir, and microwave another 30 seconds. Combine chocolate mixture with tahini. Let mixture cool for about 10 minutes, pour over date walnut crust. Top with slivered almonds and refrigerate at least 2 hours to set.
Blanche Shaheen is a television correspondent for the NBC show “California Live,” host of the YouTube cooking show called Feast in the Middle East and cookbook author. For more authentic and classical Middle Eastern recipes, you can purchase her cookbook by visiting FeastInTheMiddleEast.com.
