There is something about a steaming cup of hot chocolate on a cold day. We love the comforting warmth but are always looking to upgrade our food and beverages for more nutrition. This tahini hot chocolate checks the boxes.
What’s hygge? As Visit Denmark notes, “Hygge” (pronounced “hoo-gah”) is a Danish/Norweigian word that roughly translates to “coziness,” but it can also mean “well-being”. We think hot chocolate is the perfect hygge drink.
Tahini hot chocolate
When we say tahini, you might think hummus. That’s the most common usage for this versatile seed butter. But tahini can be so much more. Its nutty flavor is very neutral and has been used in desserts and savory dishes for a very long time. From halva to dessert hummus, tahini has a wide range.
Tahini comes from the Middle East and made of blended toasted sesame seeds. This sesame seed paste is often helpful for people who have developed a nut allergy as a delicious alternative. Sesame seeds can be beneficial for hormone balancing, and are one of the seeds in seed cycling. Tahini is high in B vitamins and zinc, and it tastes really decadent and rich.
Cacao powder benefits
Chocolate is no stranger to Clean. We love our own raw chocolate bars, making chocolate desserts, and chocolate smoothies. We can’t get enough. But there are real benefits to chocolate. It’s very high in antioxidants, which help stave off the effects of aging and free radicals. Additionally, Louisiana State University researchers found that the fiber in cacao can feed healthy gut bacteria such as Bifidobacteria and Lactobacilli, improving microbiome health.
Tahini Date Hot Chocolate
- 1 cup canned coconut milk
- 1 1/2 cup water
- 2 tablespoons tahini
- 2-3 Medjool dates, pitted
- 2 tablespoons cacao powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Whisk the coconut milk, water, tahini, dates, cacao powder, cinnamon, and vanilla extract in a small pot over medium heat. Cook until hot but not bubbling, stirring occasionally.
Once hot, transfer the mixture to a high-powered blender and blend on high until smooth and creamy.
Divide between mugs and top with a little sprinkle of cinnamon. Serve with marshmallows if desired.
Recipe and photography by Julia Gibson
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