Tag Archives: dessert

Sesame Tahini Cookies

Sesame Tahini Cookies | www.tasteloveandnourish.com

There’s a part of every day where I need stop everything and take a breath or two. It’s usually in the late afternoon when I crave a cup of coffee or tea and just a little something. These cookies are one of my most favorite. I’m all for ooey-gooey cookies with chocolate and cream fillings, but the simplest cookies make me the happiest. Nothing complicated. Just a little button of crunch with a nuttiness from the sesame and tahini.

I’ve actually been making these cookies for years with all butter…and they are delicious. But, in trying to reduce the amount of saturated fat in my diet, I wanted to try substituting tahini for the butter. In comparing a tablespoon of butter to the same amount of tahini, butter has about twelve grams of fat, seven of them are saturated. Tahini has eight grams of fat and just one gram saturated. I’ve made several batches with different combinations of butter and tahini, but I have to say, omitting the butter completely and using all tahini is wonderful! You get a denser cookie that is so satisfying.

So, if it’s about three o’clock and you need to find me, I’ll be sitting in my favorite chair on the deck with a cup of coffee and one or two of these nuggets of happiness.

Sesame Tahini Cookies

3 cups all purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup tahini
1 cup sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup sesame seeds

Preheat your oven to 375 degrees. Prepared baking sheets by lining with parchment.

In a medium bowl, whisk to combine the flour, salt and baking powder. Set aside.

Cream the tahini and sugar in a large bowl for a minute or two. Add the eggs and vanilla and continue to beat until fluffy.

Add the flour mixture in three parts, mixing on low just until combined with each addition.

Scoop the dough using a one tablespoon cookie scoop and drop the ball of dough into your hand. Roll the dough into a bowl of sesame seeds then place on a baking sheet, spacing the cookies about two inches apart.

Bake for 18 to 20 minutes or until the cookie just becomes a bit golden. Remove from baking sheet and cool completely on a rack.

Sesame Tahini Cookies | www.tasteloveandnourish.com

Another favorite that goes perfectly with a cup of coffee, Sesame Almond Biscotti Thins

Sesame Almond Biscotti Thins from Taste Love and Nourish

Coconut Almond Dark Chocolate Ice Cream

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

There’s a wonderful new creamery that’s opened up in our town. If keeping my waistline in check wasn’t an issue, I’d be there every night. And I’d probably order their Coconut Almond Chocolate Chip…every night. But, since it’s bathing suit season and well, that always scares me to pieces, I decided to create my own version using almond milk.

Creating a lower fat ice cream is nothing short of challenging. Personally, I don’t have an issue with fat exactly, but I’m usually more concerned about where it comes from. I try to use mostly plant based fats in my diet. That’s where almond milk fits perfectly. I really like Silk Unsweetened Vanilla Almond Milk because it has a lot of flavor just on its own. I’ve made so many batches, trying different alternatives to getting a richer texture. I will admit, unless there’s some fat involved, getting a really creamy texture is impossible. My favorite batch uses a bit of almond butter to enhance both the feel and the flavor of the ice cream. I won’t tell you that this will yield a perfectly creamy ice cream, but it is an incredibly delicious frozen dessert that is light and refreshing. I tested it out on my whole family and they loved it!

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

Coconut Almond Dark Chocolate Ice Cream

4 cups Silk Unsweetened Vanilla Almond Milk
1/3 cup sugar
3 tablespoons almond butter
pinch of fine sea salt
1/3 cup shredded sweetened coconut
1/3 cup sliced almonds
1 to 1 1/2 ounce bar dark chocolate, grated with a box grater

In a medium saucepan, combine the almond milk and sugar over medium heat. Whisk frequently to heat through and dissolve the sugar. Remove from the heat and whisk in the almond butter and sea salt. Allow to cool a bit, then place in the refrigerator for about 4 hours or overnight.

Preheat your oven to 350 degrees.

On a baking sheet, spread the coconut out evenly. Place the sheet in the oven to toast for about 2 minutes. Stir and spread evenly again and toast for another 2 minutes. Repeat the process, toasting for just another minute or so if you’d like the coconut darker. Spread the toasted coconut onto some parchment to cool. Repeat the process with the almond slices.

Remove the almond milk mixture from the refrigerator and give it a quick whisk. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Once it has firmed up, mix in the toasted coconut, almond slices and grated chocolate. Scoop and eat immediately (it will be soft…but I can never wait!) or freeze in a container with a tight lid. Remove from freezer for at least 20 minutes before scooping. Keeps for about 3 days.


  • Try using this recipe with Silk Unsweetened Coconut Milk for more coconut flavor.
  • I call for grating the chocolate instead of using chips because I think the texture is so much nicer. Chips, even those mini chips, tend to get really hard when frozen. The grated chocolate melts in your mouth.

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Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.