The black tahini adds that familiar nutty taste but a tad sweeter. And less oil is needed if you make your own, so perhaps a bit lower in calories? If you count those.. Anyway, I am also calling this creation a “cannoli” after the famous creamy Italian dessert that my aunt makes because she sprinkles the chocolate custard ends with black sesame seeds for a chocolate-y salted finish.
You can make this parfait with melted vegan chocolate bars or raw cacao, and you can either buy the black tahini or make your own. I have provided both options here. Enjoy this adventure my friends!
- 2 tbsp coconut oil
- 1/2 cup tahini (Either store-bought version or homemade, recipe below)
- 1 (72% cacao) dark chocolate bar (Here is my favorite vegan brand of dark chocolate)
- 1/2 cup almond granola
- 1/2 cup cashew yogurt (Here is my recipe)
Make Chocolate Flavored Black Tahini
Melt 1/2 the chocolate bar in a microwave, stir in 1/2 cup black tahini, either store-bought or home made, add a tbsp of melted coconut oil and a speck of salt and stir until smooth.
Build the Parfait
To build the parfait, melt 1/2 chocolate bar, and swirl to coat the bottom of your jar, dollop in your favorite homemade plant-based yogurt (My recipe for cashew yogurt is here.). Top with granola and top that with a layer of your lovely black tahini. I used store-bought black tahini here, but my homemade recipe is below – I have only made it once and I used instinct with the oil and it seemed dryer than the bought version so you can play with amounts and see how you like it. Top your masterpiece with a sprinkling of those interesting black sesame seeds and coconut flakes. Tada! Enjoy chilled!
Toast 2 cups raw black sesame seeds (I use this brand Black Sesame Seeds) at 350 degrees F for 5 minutes. Blend or process them along with 2 tbsp olive oil. Blend until creamy, 1-2 minutes or more depending on your machine. Add a pinch Himalayan salt. Keeps 2-3 weeks refrigerated.