Chocolate tahini pots

    15 min

    Chocolate and tahini combine for a mousse-like pot of deliciousness. A quick and easy dessert that can easily be made vegan by using plant-based milk instead of regular milk. Try almond or cashew milk for great results.

    3 people made this

    Serves: 4 

    • 100g caster sugar
    • 3 tablespoons unsweetened cocoa powder
    • 2 tablespoons cornflour
    • 1/8 teaspoon salt
    • 650ml milk
    • 1 tablespoon tahini
    • 1 teaspoon vanilla extract

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Mix sugar, cocoa powder, cornflour and salt together in a saucepan. Stir in milk. Bring to the boil over medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 5 minutes. Remove from heat. Add tahini and vanilla extract; stir well.
    2. Divide mixture between four individual serving glasses. Serve warm, or for best results chill in the fridge and serve cold.


    Increase the sesame flavour by adding more tahini. If the mixture becomes too thick, thin with a little more milk, adding a spoonful at a time. Garnish with toasted sesame seeds for a decorative touch.

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    Average global rating:

    Reviews in English (2)


    Really great taste. I made it with raw cacao instead of cocoa powder and soya milk instead of cow's milk. Took longer to thicken. Everybody loved it.  -  10 Jun 2017


    Thick and creamy and chocolatey. Yum! Made as written, no need to reduce the tahini, can barely taste it. Thank you for the recipe.  -  05 Jan 2016  (Review from Allrecipes US | Canada)

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