Tahini or Peanut Butter Chocolate Spread

Introduction

You cook milk, sugar, cocoa powder, and dark chocolate into a quick one-pan base, then stir in raw tahini or natural peanut butter off the heat for a smooth spread. It firms up in the fridge, so you get something thick enough for toast, sandwiches, or spooning into oatmeal.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 16

Ingredients

• 100 g white granulated sugar
• 20 g cocoa powder
• 2 g salt
• 200 g milk
• 100 g dark chocolate (60% cocoa)
• 250 g raw tahini or 200 g natural peanut butter

Instructions

1. Combine the sugar, cocoa powder, and salt in a saucepan.
2. Stir in part of the milk, then add the rest.
3. Heat the mixture on the stove, stirring often until the sugar dissolves into the milk.
4. Add the chocolate, and mix until dissolved.
5. Turn off the stove, add the tahini/peanut butter, and mix well.
6. Cool mixture and store in the fridge.

Variations

• Replace 250 g raw tahini with 200 g natural peanut butter for a thicker spread with a more familiar nut-butter flavor.
• Replace the 100 g dark chocolate (60% cocoa) with a darker bar, such as 70%, for a less sweet spread that sets firmer in the fridge.
• Increase the 200 g milk to 220 g if you want a looser, more spoonable texture straight from the fridge.
• Use toasted tahini instead of raw tahini for a deeper sesame flavor and a slightly darker color.

Tips for Success

• Stir well in step 3 so the sugar fully dissolves; if crystals remain, the finished spread can taste gritty.
• Keep the saucepan over moderate heat rather than a hard boil, or the cocoa and milk can catch on the bottom.
• Add the tahini/peanut butter after turning off the stove, as written; direct heat can make the mixture look oily or split.
• Don’t judge the final texture while warm. It thickens noticeably once cooled and chilled.
• If the spread separates slightly after chilling, stir it well before using.

Storage and Reheating

Store the spread in an airtight jar or sealed container in the fridge for up to 2 weeks. For longer storage, freeze it in a freezer-safe container with a little headspace for up to 2 months.

To soften it, let it sit at room temperature for 10 to 15 minutes. If you want it looser right away, microwave a small portion for 5 to 10 seconds at low power and stir.

FAQ

Can you use both tahini and peanut butter together?

Yes. Split the total amount between the two, and you’ll get a milder sesame flavor with a thicker texture than the tahini-only version.

Why did the spread get much thicker after chilling?

The chocolate and tahini or peanut butter firm up in the fridge. If you want it softer, stir in a small splash of milk after it has cooled.

Can you use a different milk?

Yes, unsweetened soy or oat milk works well. The spread may set a little softer and taste slightly less rich.

What kind of chocolate works best here?

A chopped chocolate bar melts more smoothly than many chips and gives you a more even texture. Staying close to 60% cocoa keeps the balance of sweetness and bitterness close to the original.