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Tahini Hot Chocolate (Super Dreamy, Protein-Rich!) Recipe

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4.1 from 89 reviews

This Tahini Hot Chocolate is a super creamy, dreamy, and protein-rich beverage that combines rich cocoa powder with nutty tahini, naturally sweetened with medjool dates and enhanced with warming spices. Perfectly suited for a cozy treat, this recipe is easily customizable, vegan-friendly when omitting collagen peptides, and can be quickly prepared using a blender or the stovetop. Top it with coconut whipped cream and a drizzle of tahini for the ultimate indulgence.

Ingredients

Main Ingredients

  • 2 Tbsp cocoa powder
  • 1 Tbsp tahini
  • 1 pitted medjool date (or 2 tsp coconut sugar, or other sweetener of choice)
  • ½ tsp maple syrup or honey (if not vegan)
  • 1 pinch sea salt
  • 1 pinch ground cinnamon
  • 2 Tbsp collagen peptides (adds creaminess + protein; omit if vegan)
  • 2 Tbsp coconut milk powder (or omit and substitute hot water with warmed milk of choice)
  • 1 ¼ cup very hot water (or milk of choice)

Toppings (Optional)

  • Coconut whipped cream
  • Drizzle of tahini
  • Dusting of cocoa powder
  • Shaved dark chocolate

Instructions

  1. Prepare Ingredients and Equipment: Gather all ingredients. For best results, use a high-speed blender with a lid that has a vent to allow steam to escape. If a blender is not available, plan to heat the mixture on the stovetop and adjust sweeteners accordingly.
  2. Blend Ingredients: Add cocoa powder, tahini, medjool date, maple syrup or honey, sea salt, ground cinnamon, collagen peptides, coconut milk powder, and very hot water into the blender. Blend on high speed until the mixture is creamy and smooth, about 1-2 minutes. This process fully incorporates the ingredients and creates a velvety texture.
  3. Adjust Flavor: Taste the hot chocolate and adjust sweetness or flavor as desired. Add more honey or maple syrup for increased sweetness, extra cinnamon for warmth, additional cocoa powder for a richer chocolate taste, or more coconut milk powder or tahini to increase creaminess.
  4. Serve and Garnish: Pour the hot chocolate into a mug. Optionally, top with coconut whipped cream and add a drizzle of tahini, a light dusting of cocoa powder, or shaved dark chocolate curls made with a vegetable peeler. These toppings add texture and visual appeal.
  5. Store Leftovers: Consume immediately for best flavor and texture. If storing, keep leftovers sealed in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving again.

Notes

  • Omit collagen peptides to make the recipe vegan-friendly.
  • If not using a blender, heat the mixture on the stovetop, omitting the medjool date and substituting with additional sweetener.
  • For a richer beverage, substitute the hot water with warmed milk of your choice (dairy or plant-based) if you omit the coconut milk powder.
  • Any sweetener can be customized to taste, including coconut sugar, maple syrup, honey, or other preferred options.
  • Enjoy freshly made for the best experience, but the drink can be refrigerated and reheated within 3 days.

Find it online: https://recipethrive.com/tahini-hot-chocolate-super-dreamy-protein-rich-recipe/