Tehina Chocolate Nut Butter

Tehina Chocolate Nut Butter

Tehina Chocolate Nut Butter



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In this amazing Tehina Chocolate Nut Butter, sesame paste, or Tehina, costars beautifully with chocolate. Sort of a new age Nutella, only much less sweet and much healthier, and there’s nothing you would do with Nutella that you couldn’t do with our Tehina Chocolate Spread!

Tehina often plays second fiddle to other, more muscular ingredients,  hummus being the most ubiquitous, followed by sauces and dips. Actually it is the main ingredient in Chalva, but most commercial Chalva errs hopelessly on the sweet side, so it hardly counts except as a guilty splurge.


  • 8 ounces semisweet or bittersweet chocolate, roughly chopped…

  • …or two cups semisweet chocolate chips

  • 1 cup canned coconut milk, full-fat (sorry no substitutions)

  • 1 cup pure cocoa powder

  • 1/2 cup water

  • 1/4 cup agave syrup, dark or light

  • 1 1/3 cups tehina paste


  • Melt the chocolate, coconut milk, cocoa, water and agave on a very low flame, or microwave for two minutes.
  • Stir the mixture until smooth.
  • Place the tehina in a food processor.
  • Add the chocolate mixture and process again until smooth.
  • Pour into clean glass jars. the mixture will firm up to a thick spreadable consistency.
  • Store in the refrigerator, or freeze.


  • Variations:

    Chocolate Hazelnut Butter: Substitute 3 cups toasted hazelnuts for the Tehina, but process them thoroughly in a food processor before adding the chocolate mixture. You might want to use other toasted nuts as well: Peanuts, cashews, almonds, pistachios, pecans, even roasted chestnuts (even though it’s not a nut).  Proceed just as instructed here.

    Sugar-Restricted: use unsweetened chocolate, omit the agave, and use 1/4 to 1/3 cup stevia

    – Cake Topping: Add 2-3 tablespoons rum or brandy to the mixture, and use it as top layer to ice cream cake (the rum will prevent it from freezing solid). Likewise, use it as topping or filling to any cake, like a ganache. Spread while it is is still liquid, before it firms up, so it will spread easily.

    – Tart Filling, Truffles and Bars: Add some chopped toasted nuts, or toasted sesame seeds, or grated unsweetened coconut, and a little coconut to thin the mixture, and use as a filling for a tart.  Or shape the mixture into little balls, and roll in cocoa powder or coconut. You could also pat the whole mixture into a pan, chill, then cut into squares or bars.

    – Dip: Slather on apple, pear or banana slices, or on berries.

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