Tahini Chocolate Dipped Meringues



Video taken from the channel: The Toasted Pine Nut


Healthy Gluten Free Tahini Chocolate Chip Truffles

Video taken from the channel: Brian Mosser


5 Ingredient Chocolate Covered Date Tahini Caramels (Vegan, Gluten Free, No Bake)

Video taken from the channel: Ashley Alexander Living Free Ashley


Learn to Make Light & Crispy Vegan Meringue Cookies with Only 3 Ingredients| EatingWell

Video taken from the channel: EatingWell


Sara Moulton’s Chocolate-Dipped Coconut Meringue Drops

Video taken from the channel: Rachael Ray Show


Salted Chocolate Tahini Cookies // Healthy Vegan Recipe ��

Video taken from the channel: Healthy Crazy Cool


Chocolate Meringue KissesRecipe | BakeWithYapi

Video taken from the channel: BAKE WITH YAPI

Tahini Chocolate Dipped Meringues Chocolate and Pistachio Meringues. Ingredients. Directions. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.

Whip the egg whites, vanilla, cream Serves: 24 | Serving Size: 1 cookie. Nutrition (per serving):. Microwave the chocolate at 50% power in a microwave-safe bowl or melt over a double boiler, stirring occasionally, until smooth. Dip about 1/3 of each meringue in the chocolate, sprinkle with nuts, and return to the lined baking sheet. Set aside until the chocolate is set. (Store in an airtight container in a cool, dry place for up to three days.). Dip each frozen banana into the tahini mixture to coat about three-quarters of the banana pops, returning each to the lined tray after dipping.

Cover and return to the freezer for 1 hour. Place the. Ingredients 1 1/4 cup whole wheat flour 1/2 cup+1 tbsp coconut sugar 1/2 tsp baking soda 1/2 tsp baking powder Pinch of salt 2 tbsp coconut oil melted 2 eggs 1/2 cup tahini 1/3 cup honey 1 tsp vanilla extract 1/4 cup sesame seeds For the chocolate: 1 cup chocolate chips 2 tbsp coconut oil. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes.

Add egg, egg yolk and. 1. In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.). Meanwhile, melt the chocolate chips over a double boiler on the stove over low heat. Once the chips are fully melted, carefully dip each meringue into the chocolate to cover half of the cookie. Transfer the cookie back onto the sil-pat or parchment lined baking sheet and let the chocolate set.

To make this ridiculously easy dip, you just mix some creamy tahini together with unsweetened cocoa powder (so healthy and full of antioxidants!), maple syrup, vanilla, and a pinch of salt. Then all that’s left to do is to thin it out with some water, and DIP. Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom.

Chocolate-Dipped Tahini Cookies: Dipping any cookie in chocolate makes it a cookie we want to eat, but these are totally next-level. On top of *all* the sweetness from the other ingredients, these cookies have a hint of zesty blood orange that will leave your mouth.

List of related literature:

Add the cooled chocolate mixture to the meringue and fold it in gently but thoroughly with a whisk.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

If you prefer, you can shape the meringue without the pastry bag by just spreading it.

“Maida Heatter's Cakes” by Maida Heatter
from Maida Heatter’s Cakes
by Maida Heatter
Cader Books, 1997

In a small bowl, mix the almonds with the egg yolks, and then stir into the chocolate mixture.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Fold the ground hazelnuts into the remaining meringue mixture.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Soft Meringues.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

Once the semolina mixture has cooled, mix in the yolks, then gently fold in the whites.

“Helvetic Kitchen: Swiss Cooking” by Andie Pilot
from Helvetic Kitchen: Swiss Cooking
by Andie Pilot
Bergli Books, 2017

Add the egg yolk, cold water, and the vanilla and almond extracts and process or hand mix with a silicone spatula or wooden spoon until the dough comes together into a ball.

“The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy” by Paula Shoyer
from The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy
by Paula Shoyer
Brandeis University Press, 2010

Fill the gratin dishes Cover them with a thin layer of almond paste made with 100 g of softened butter, 100 g of icing sugar, 20 g of custard powder, 100 g of ground almonds, 2 whole eggs and some vanilla extract and Williamine.

“The french chef handbook: French chef” by Michel Maincent Morel, Editions BPI
from The french chef handbook: French chef
by Michel Maincent Morel, Editions BPI
Editions BPI,

Transfer the pastry cream to a large bowl and whiskin half of the meringue.

“Payard Desserts” by François Payard, Rogério Voltan, Tish Boyle
from Payard Desserts
by François Payard, Rogério Voltan, Tish Boyle
Houghton Mifflin Harcourt, 2013

Combine the flour, lemon zest and ground almonds together before gradually folding into the egg mixture.

“Professional Chef Level 2 S/Nvq” by Gary Hunter, Patrick Carey, Terry Tinton, Stephen Walpole
from Professional Chef Level 2 S/Nvq
by Gary Hunter, Patrick Carey, et. al.
Cengage Learning, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • Okaaaay…..delish!!!!!!!!!! I added half a cup of tahini, cause I mean, cmon, i need that tahini!!! And it turned out sooooo yummie!!!! And that Salt on top is suchhhh a great addition!!!
    Thank yooouuuu!!!������������������

  • I just made these & theyre legit out of this world. Thank you, appreciate your content! If you ever want a trader joes care package, lmk! (Instagram=Inutero67)

  • I love Halvah. Grew up with it. I like Tahini but I have only used it in gyros and Falafel.. However. Now that I have found you I expect to extract all the information in your skull. I hope it doesn’t hurt too much but if it does.. remember it is for a noble purpose…you are so selfless… thank your for your sacrifice.

    Liked, Subscribed, clicked the bell, shared!

    edit: I have been known to just toss a spoon in the tahini and eat it that way… guess that isnt actually making something with it though.

  • I’ve just made them. They are great ❤❤❤ thank you for the recepie
    I’d just say they’re abit too sweet for me cause I haven’t used dark chocolate. Other than that they’re delecious

  • Great intro you two are so funny! Loved the recipe and the video; going to have to try this with powdered coconut milk (new ingredient for me).

  • I will definitely try these!
    Also do you know the youtuber Merry Rose Howley? If not go check her out, she is hilarious, you and her are my favourite vegan youtubers and it was a real mindfuck as in her last video she said that you are kind of her youtube crush:D

  • Just made this using almond flour and a couple tablespoons of coconut flour instead of spelt flour and replaced the maple syrup for honey since i didn’t have any syrup these turned out AMAZING!

  • Salty and sweet always a great combination I wouldn’t have expected tahini to go well with chocolate though, thanks for the recipe!

  • Been watching your videos for a year now and still haven’t tried tahini I’ve searched high and low and it’s at least $13 EVERYWHERE


  • Help! I’m eating whole food plant based for a week now what means I’m avoiding refined carbohydrates but I’m ALWAYS hungry �� I love and enjoy my colorful plates but it takes me one hour to eat. That throws me back to my rt4 days �� I added more healthy fats but even though still hungry �� #askmiles

  • Miles, you are hilarious in this video. I think your obsession with tahini is serious though: I bet you are not capable of surviving 1 week without the liquid gold. You are getting a cold turkey after 12h already.

  • I purchased tahini for the first time because of you! At first I was put off by the bitterness but i gave it another try with my sweet potato and loved it! Now I gotta try hava. Looking forward to baking these cookies.

  • I made these and they are delicious. I had to bake them at 350 for 12 to 13 minutes. May be different in the UK. My husband (not vegan) eats granola bars for breakfast. I’m going to start making these with raisins and maybe nuts. Thanks! Will now try your other recipes. ��

  • Hello I need help to stay vegan! I found out to be histamine intolerant so I can not have: Legumes, Soy, Nuts, Citrus, tropical fruits(banana,pineapple, papaya.kiwi etc), avocados, tomatoes, spinach, straw and raspberries, cacao, caffein, all fermented foods and the list goes on.. Is it possible to be vegan without deficiencies? what can I eat? There is literally no information on the internet I need help

  • can you make a recipe or talk about what to do with tahini that isn’t “proper” or isn’t the golden liquid stuff you use? xD I’ve accidently purchased the wrong tahini and it does not taste good AT ALL but I have no idea what to do with it!

  • What’s your opinion on someone like Healthy Emmie she says that eating fats cause you to store fat? people like this confuse me!!! Can you explain? x

  • #askmiles Are there any adverse effects in the long term for eating a high fat vegan diet. I’m someone who is in constant worry about health and although I feel great I want you to explain the ins and outs of a high fat vegan diet.

  • New subbie…I die laughing at your videos!! �������������������� one day I’ll try your recipes too �� thanks for your videos! Love from California

  • Gonna use chia egg vs flax. And will omit baking powder. Will sub buckwheat or oat flour or a GF Flour blend vs almond or spelt flour.

  • I am LITERALLY just about to go buy some dates but omg, I will get all the ingredients to make this! Simply looks like heaven for your tastebuds:o:x

  • I LOVE this. Ok, you, me and a blender can never be alone in a room because my calorie intake would double!! Your desert recipes always tempt me!

  • Shut the front door!!! I made somthing kinda similar last week. I threw some dates, natural peanut butter, cacao and oats into the blender. It was really tasty and reminded me of fudge. Looks so good Ashley.

  • Great recipe! It looked so good I had to go to the kitchen right after seeing your video at 9pm….I made them and they are soooo good! I only used 4 T maple syrup and scooped them using a small cookie scoop, so I got 15. I didni’t add the salt at the end. Baked on silpat, 15minutes I think…ohhh so good. I think they’d still be good if there was a bit less chocolate, can’t believe I’m saying that, just in case people were trying to not overindulge. Thanks!

  • Yum looks delicious i am making this soon will use coconut nectar and hu gems just finished watching this drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya