Low carb keto friendly, vegan chocolate tahini (sesame paste) spread and chocolate syrup, sugar free, gluten free, nut free, dairy free and also diabetic friendly!
Keto / low carb
This spread is a ganache version made with chocolate and tahini.
In my opinion this recipe a healthier ganache version.
It contains all the good ingredients that a spread cream must have, and it does not contain any dairy.
It's a vegan ganache version.
You can spread it on a low carb bread slice, or you can use it as a filling for cakes and buns.
You can also use this spread as coating for your low carb cakes and muffins. Or to make syrup for pan cakes, crepes and waffles.
Keto Vegan Chocolate Tahini Spread And Chocolate Syrup
Servings 35 (of 20g)
• Ingredients:
230 g / Coconut cream
130 g / Dark Chocolate (> 85% cocoa content)
20 g / Cocoa powder
150 g / Stevia - erythritol
20 - 30 ml / Almond or coconut milk
1 pinch of salt
1 tsp / Homade vanilla extract
200 g / Tahini (sesame paste)
• Instructions:
1 Put a can of coconut milk in the refrigerator the night before.
2 The next day, take only the solid cream from the coconut milk and heat it in a saucepan.
3 When it starts to boil, remove the saucepan from the heat.
4 Add the sweetener and the chocolate in small pieces. Stir after 2-3 minutes.
5 In another bowl, mix the tahini with the cocoa powder, vanilla extract and salt.
6 Combine the 2 mixtures, stirring with a spoon.
7 If the mixture looks oily, add the almond or coconut milk gradually.
The cream should be smooth and praline-like.
• To make a chocolate syrup:
1 Heat the desired amount of chocolate cream on low heat and add some more almond milk or coconut milk (dilute the cream until you have the desired syrup consistency).
2 Put the syrup in a glass container (with a lid) and store in the refrigerator for about 2 weeks.
• Enjoy both versions!
Macros for the whole recipe 700 g
Protein: 69 g
Carbohydrates (net): 40 g
Fat: 261 g
Energy: 2800 Kcal
Macros: for 1 serving 20g
Protein: 2 g
Carbohydrates (net): 1 g
Fat: 7.5 g
Energy: 80 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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