Fran Costigan's vegan Tahini-Tella


Sugar free and super quick
Author Fran Costigan


  • 4 ounces 70 to 72% chocolate, finely chopped
  • 4 ounces 4 tablespoons tahini, well-stirred
  • 1/4 teaspoon pure vanilla extract


  1. Melt chocolate in a heatproof bowl over a water bath.
  2. Stir half the tahini into the chocolate using a silicone spatula, and then stir in the other half until thoroughly mixed together.
  3. Stir in the vanilla extract. The glaze may stiffen a bit. That's ok, just warm gently, stirring gently.
  4. Pour into a jar. Spread stays creamy at room temperature for a few days. Refrigerate up to 1 month. Warm cold and set Tahini_Tella to spreading consistency in a water bath as needed
  5. Spread on bread, or consider this a dip for pretzels. Dip a chunk of banana into the liquid Tahini-Tella. Allow to set until just tacky and roll in sesame seeds. Refrigerate 5 to 10 minutes until set. Spread on Cupcakes too.