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Hi artistruth! I love black sesame, also tahini! Especially for its strong taste :) I’m not really a recipe-person, but some combinations I love include: Black sesame (/tahini) with banana (maybe + some romaine lettuce) Making a “mylk” from tahini, if you prefer with bananas and/or dates, cinnamon, carob, vanilla, maca…. If you like really intense sweets (like my little sister ;) ), you can make “raw halwa”: tahini thouroughly mixed with soaked dates (blended into a rather thick smooth syrup with soaking water), making a kind of dough. Add whatever you like (looks nice if you make half with black tahini and chocolate/carob and half with normal tahini and vanilla – like those “marbled cocoa halwas” you can buy)... Or make a tahini dressing with some orange juice…. Generally just eat it with EVERYTHING, if you ask me :D
wow, I’ve been wanting to get black sesame tahini. I can only find the white kind, and I LOVE it. I can’t wait till I try black sesame… is it better in sweet or savory dishes?
I use it for both, actually :) But I’m biased, I’m a sesame-maniac lol And I’m gonna make a nice creamy black sesame dressing now for my lunch (to toss it over arame and some cauliflower and physalis…)
oh wow… i just found a use for my black tahini…. i made my first batch of chocolate…. super devine yumminess… cacao butter, few table spoons of black tahini, small bit of regular tahini, cacao powder, agave, dried orange peel, pinch cinnamon, pinch cayenne, cardomon essential oil, frankinsence oil, love, warm it up, stir it up put in the freezer and feel the magic… ill get a pic and post the recipe… the alchemy is beautiful
we make our own tahini in the blentec. i love tahini dressing so i usually use most of it for that but there are lots of recipes that call for it.
What recipe do you use to make tahini in the blendtec bitt?