salted chocolate tahini chews ~vegan, gluten free~

Salt and chocolate, just mentioning the combo makes me drool!

Salted Chocolate Tahini Chews ~vegan, gluten free~

Tahini can be used as a replacement for peanut butter in a number of recipes.  Tahini is made from sesame seeds, which contain an antioxidant compound called lignans.  Lignans have been shown to inhibit the production of cholesterol in the liver and as well as absorb dietary cholesterol, ultimately lowering total blood cholesterol levels.

These little seeds are also a wonderful source of protein, fiber, healthy fats and minerals, especially calcium.  I think I’ve mentioned this before, but I often sprinkle sesame seeds on Noah’s food for an extra boost of calcium and fiber.  To him they are called “sprinkle seeds.”  They are fairly inexpensive and last a long time when stored in an airtight container.  I keep mine in the refrigerator to prevent rancidity.

This recipe calls for tahini, which you can buy or make on your own.  (I used store-bought tahini this time)  To make your own tahini, blend sesame seeds with a pinch of cinnamon and salt until buttery.  You can add a little sweetener such as agave or maple syrup if desired.   If you don’t have tahini, I’m sure peanut butter, almond butter or cashew butter would make a great replacement!

Salted Chocolate Tahini Chews ~vegan, gluten free~

Salted Chocolate Tahini Chews ~vegan, gluten free~
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
  • 10 dates, pitted
  • 2 tablespoons tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, melted
  • 1½ teaspoon pure vanilla extract
  • pinch of sea salt
  • 1 cup vegan chocolate chips
  1. Place all ingredients except the chocolate chips in a food processor. Blend until smooth, occasionally scrapping down the sides.
  2. When a buttery consistency is achieved, scoop mixture onto a large piece of saran wrap. Roll dough in saran wrap creating a cylinder shape. Place into the refrigerator for 2-3 hours to set.
  3. When hardened, unwrap and use a sharp knife to cut into 1 inch slices.
  4. Line a baking sheet with parchment paper and set aside.
  5. Meanwhile, use a double-boiler to melt chocolate.
  6. Dip slices into melted chocolate, dripping off excess and place on parchment paper. Sprinkle with coarse sea salt and place back into the refrigerator to cool.
  7. Serve when chocolate has hardened. Store in the refrigerator.

Salted Chocolate Tahini Chews ~vegan, gluten free~

Serve with a cold glass of almond milk and enjoy :)

kale salad with sweet tahini dressing

Hard to believe but, I never understood the temptation of raw kale salads.  Every time I made one I was dissappointed!  They were too hard to chew and even harder to digest!

Until now!  

I finally figured out the secret to making a palatable raw kale salad!

It’s sea salt!  

Before I would always massage the kale with olive oil but it never broke down the leaves enough.  By adding sea salt the kale becomes very tender, less bitter and easier to eat :)

kale salad with sweet tahini dressing ~vegan, gluten free~

Now, i’m hooked!

 I made it for dinner last night and i’ve been craving more all day!  Kale salads are great to prepare ahead of time as they do not wilt easily.  Make this for dinner tonight and save some for lunch tomorrow!

Kale Salad with Sweet Tahini Dressing

 1 small bunch kale, de-stemmed and broken into bite-sized pieces

½ cup dried cranberries

¼ cup sunflower seeds

1 carrot, shredded

1 tablespoon olive oil

sea salt


¼ cup tahini

2 tablespoons apple cider vinegar

2 tablespoons miso paste

1 tablespoon maple syrup

¼ cup water

salt and pepper to taste

-In a large bowl, drizzle kale with olive oil and sea salt.  Massage and squeeze kale leaves to make more tender, set aside and let kale “marinate” for a few minutes.

-Blend together all salad dressing ingredients.  Add more water if a thinner consistency is desired.

 -Add dressing to kale and toss to coat.  Top with carrots, dried cranberries and sunflower seeds.


kale salad with sweet tahini dressing ~vegan, gluten-free~

I found that using half the amount of salad dressing was plenty!

summertime salad with curry tahini dressing

Summer is in the air!!!

This bright, light and tasty salad contains colorful fruits, veggies and spices that will keep you energized on hot summer days!

The dressing is made with curry powder, which is a blend of spices most commonly used in Indian cuisine.  surprisingly, spices lend more than just flavor to foods.  Many contain compounds know to enhance health.  One of the spices that constitutes curry powder is turmeric.  One of the medicinal compounds in turmeric is curcumin.  It is an anti-inflammatory which eases pains, aches and diseases.  However, new research shows that it has the ability to improve insulin sensitivity reducing spikes in blood sugar levels.

Curry has a distinct flavor…some love it, others hate it.  I for one love it!

Try it out today!


Summertime Salad

(makes 2 salads)

2 large handfuls of greens

6 large strawberries, sliced

1/2 cup slivered almonds

1/2 cup carrots, shredded

1 avocado, sliced

3 green onions, thinly sliced

1/4 cup raisins

Curry Tahini Dressing

1/3 cup tahini

juice from 1 lemon

1/4-1/2 cup water

2 tablespoons curry powder

2 tablespoons maple syrup

salt and pepper to taste

~blend until frothy and drizzle over salad~

summertime salad with curry tahini dressing