Black tahini, chocolate, and cherries – what could be more perfect? You know what black tahini is, right? Black sesame seed butter basically. You are probably familiar with blond tahini made from blond sesame seeds. Well, let’s be adventurous, shall we?
Black tahini is higher in calcium and antioxidants than its blond counterpart. Of course it makes a great hummus, and some people actually make black salad dressings but sometimes the color is a bit…questionable? But black in chocolate, that’s a win!!
This parfait is based on the classic not-so-healthy Cherries Jubilee, traditionally made with dairy ice cream and liquor and sometimes served flaming. Haha, I have never served a flaming parfait, but maybe one day. Not today though. This parfait is..
–Deeply flavored in dark chocolate
–Sophisticated with hints of the haunting flavor of black sesame seeds
So, let’s make it now, it’s a breakfast recipe and it’s getting late..
You can make this parfait with store-bought black tahini or make your own. I have provided both options here. Enjoy!
makes about 2 parfaits
- 1/2 cup tahini (Either store-bought version or homemade, recipe below)
- 1/2 of a (72% cacao) dark chocolate bar (I use this brand)
- 1 cup plant yogurt
- Puree from fresh cherries (Blend up a few cherries into a smooth puree; store leftovers for 1 week in the frig)
Make the chocolate black tahini, melt 1/2 the chocolate bar in a microwave, stir in 1/2 cup black tahini, either store-bought or home made, stir until smooth, and pour directly into your serving jar before it cools. I tip the jar to coat the sides with black tahini chocolate.
Build the parfait, Swirl a few tbsp of cherry puree into your favorite yogurt (if you’d like to try my homemade cashew yogurt recipe it’s here.).
Top the chocolate-filled jars with the cherry-swirl yogurt, sprinkle with black sesame seeds and dark chocolate cacao nibs! Congrats for being adventurous!
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.