INCORPORATE SESAME BUTTER INTO ALL MEALS

 So much more than just a spread 

INCORPORATE SESAME BUTTER

INTO YOUR EVERYDAY MEAL 

So much more than a spread   

Serving: 1

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1 serving of plain Greek or Icelandic yogurt

1 Tablespoon sugar free Granola

Fruit of your choice

1 sliced date

1 Tablespoon Sweet Tahini's Carob Sesame Butter

Place yogurt in a bowl and top with other ingredients.

ICE CREAM WITH HALVAH TOPPING

Serving: 1

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1 serving of vanilla ice cream 

1 Tbsp Sweet Tahini's Halvah Spread

Chopped pistachios, sesame seeds

1. Place ice cream in a bowl, and drizzle halvah spread.

2. Sprinkle chopped pistachios and sesame seeds and serve.

TAHINI CACAO RICE CRISPY SQUARES

Servings: 16

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3 cups puffed whole grain brown rice

14 Tbsp of Sweet Tahini's Cacao Sesame Butter

1. In a bowl, mix puffed rice and Tahini Cacao Butter until well incorporated.

2. Pour into a 8-inch square baking pan lined with wax or parchment paper, and smooth into an even, very tightly packed layer.

3. Chill in the freezer for 1 hour.

4. Remove and slice into 16 square treats.

Servings: 6-8

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3 ripe sliced bananas

6 Tbsp Sweet Tahini's  Date Sesame Butter 

Nuts and seeds for topping

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1. Blend ingredients to combine into a smooth, creamy mixture

2. Pour mixture into a loaf pan lined with wax or parchment paper, cover and freeze for at least 6 hours.

3. When ready to serve, flip transfer to a serving plate, and top with pecans and sesame seeds.

4. Leave to soften up for 10 minutes before slicing and serving.   

HALVAH NO-BAKE ENERGY BALLS 

Servings: 8

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1 Cup of mixed nuts of your choice, roughly chopped.   

2 Tbsp Sweet Tahini's Halvah Sesame Butter 

1 Tbsp shredded unsweetened coconut 

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​1. Combine the chopped nuts and the sesame butters in a bowl.

2. Roll into balls,  about 1" in diameter.

3. Cover a small plate with shredded coconut and roll the balls to coat them.    

TAHINI (FLOUR LESS) PANCAKES 

Serving: 8

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2 eggs

80 gr (1/3 cup)  Sweet Tahini's Halvah Sesame Butter 

6 gr (1 tsp) baking soda

Avocado or Canola oil for greasing

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1. Whisk together all ingredients until reaching a smooth batter.

2. Heat a lightly oiled frying pan over low-medium heat.

3. Pour or scoop the batter onto the pan to form about 3-inch flat pancakes, while keeping them spaced apart. 

4. Cook —for about 2-3 minutes— until bubbles break the surface of the pancakes, and the undersides are brown,

5. Flip with a spatula and cook for about 1 more minute on the second side.

6. Repeat with the remaining batter, adding more oil to the pan as needed.

7. Top with sliced bananas, sliced almonds, honey, dates or maple syrup. 

HALVAH GRANOLA BARS 

Servings: 6

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3/4 Cup of puffed whole grain brown rice

3/4 Cup old fashioned oat

6 Chopped dates, thinly chopped  

4 Tbsp of Sweet Tahini's Halvah Sesame Butter

1. In a bowl, combine puffed rice, pat and sesame butter. 

2. Pour into a small pan lined with wax or parchment paper. 

3. Cover with layer of parchment paper and press down firmly into an even, very tightly packed layer.

3. Let firm up in fridge or freezer for 15-20 minutes.

4. Remove and slice into 6 bars. 

BANANA CHOCOLATE HALVAH NICE CREAM 

Servings: 2

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1 ripe frozen sliced banana

2 Tbsp Sweet Tahini's Halvah Sesame Butter 

2 Tbsp cacao powder

Pecans for topping

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1. Blend ingredients in food processor until bananas break down and you reach a smooth, creamy texture. 

2. Transfer the mixture to a freezer safe dish and freeze for at least 10 minutes.

3. scoop, top with pecans and serve immediately.