Keto Recipes Using Tahini

Vanilla Tahini Fudge Fat Bomb (Keto, Paleo, Dairy

WEBApr 26, 2018 · Instructions. In a small sauce combine the coconut oil, coconut cream and tahini. Stir continuously over very low heat until just …

1. In a small sauce combine the coconut oil, coconut cream and tahini.
2. Stir continuously over very low heat until just combined.
3. Remove from the heat and whisk in the vanilla, salt, and stevia and continue to whisk until the mix cools a bit and is creamy.
4. Divide the mixture between 6 silicone molds, or pour into a small loaf pan lined with parchment paper.

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Tahini Brownies (Paleo, Keto & Glutenfree) Eat …

WEBJan 26, 2020 · Preheat oven to 325° Fahrenheit. Grease and then line an 8" inch square baking pan with parchment paper. Set aside. Add the wet …

Rating: 4.8/5(21)
1. Preheat oven to 325° Fahrenheit.
2. Grease and then line an 8" inch square baking pan with parchment paper. Set aside.
3. Add the wet ingredients to a large bowl: tahini, eggs, liquid low carb sweetener OR maple syrup and vanilla extract. Whisk to combine (they don't need to be mixed super well).
4. In a separate bowl, stir together granulated sweetener, cacao powder, coconut flour, baking soda and sea salt. Add dry ingredients to wet ingredients and fold together until fully combined, about 40 strokes with a spatula, or use an electric beater on its lowest speed.

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Keto Chocolate Tahini Fat Bombs Perry's Plate

WEBJan 22, 2022 · Melt the cacao butter, chocolate, and coconut oil together in a small saucepan over low heat. Stir often to avoid scorching. When the …

1. Melt the cacao butter, chocolate, and coconut oil together in a small saucepan over low heat. Stir often to avoid scorching.
2. When the chocolate mixture is completely melted and combined, whisk in the tahini and sweetener.
3. Line a mini muffin tin with liners. Divide the chocolate-tahini mixture among the cups.
4. Chill for at least 20-30 minutes or until firm.

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Low Carb Falafel with Tahini Sauce (Gluten Free)

WEBFeb 24, 2022 · First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture. …

1. For the cauliflower you should end up with a cup of the puree. It takes about 1 medium head (florets only) to get that much. First chop it up with a knife, then add it to a food processor or magic bullet and pulse until it’s blended but still has a grainy texture.
2. You can grind the almonds in a similar manner – just don’t over grind them, you want the texture.
3. Combine the ground cauliflower and ground almonds in a medium bowl. Add the rest of the ingredients and stir until well blended.
4. Heat a half and half mix of olive and grapeseed (or any other light oil) oil until sizzling. While it’s heating, form the mix into 8 three-inch patties that are about the thickness of a hockey puck.

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