Tahini is one of my favorite ingredients to add a creamy texture to everything from salads to desserts. Made from ground sesame seeds, tahini is similar to the texture of peanut butter and rich in calcium, phosphorus, and magnesium which are all minerals that support overall bone health. It also contains several special antioxidant compounds linked to improvements in oxidative stress and osteoarthritis.
Tahini makes the perfect base for this whipped mousse. Its nutty flavor pairs perfectly with sweet maple syrup, complemented with a crunchy nut topping.
Enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Clusters
- ½ cup raw pecans, chopped
- ½ cup raw shelled pistachios, whole
- ⅓ cup raw cashew butter
- ¼ cup coconut oil, melted
- 1 tablespoon coconut sugar
- ¼ teaspoon Himalayan pink salt
Mousse
- ½ cup organic tahini paste
- ⅓ cup maple syrup
- 2 ¼ cups coconut cream solids (refrigerate can overnight and separate from liquid)
- 1 vanilla bean, cut lengthwise and scrape seeds using a knife (or use 1 teaspoon vanilla extract)
Method:
1. Start with making the clusters. Roast the nuts on a dry skillet over medium heat for 5 minutes, stirring occasionally, until golden. Set aside to cool.
2. In a medium bowl, add cashew butter, coconut oil, coconut sugar, and salt. Add nuts and stir to coat.
3. Spread nuts in a single layer onto a flat surface lined with parchment paper. Freeze until set, about 30 minutes. Once ready, break into chunks using your hands.
4. In a large mixing bowl add tahini paste and maple syrup. Add 2 tablespoons of the solid coconut cream and stir using a whisk. When fully incorporated, set aside.
5. Combine the remaining coconut cream and vanilla bean (or vanilla extract) and whip, on high, using a stand or hand mixer until fluffy.
6. Using a spatula, gently fold a quarter of the whipped cream into the tahini mixture, fold until incorporated, and continue the process 3 more times. Transfer to the refrigerator, covered, until ready to serve.
7. Remove from the refrigerator and divide the mousse into individual serving plates/cups. Garnish with clusters and serve.
Nutritional analysis (if serving 10): Calories: 333g, Total Fat: 28g, Saturated Fat: 12g, Cholesterol: 0mg, Fiber: 1g, Protein: 7g, Carbohydrates: 14g, Sodium: 70mg, Sugars: 9g, Net Carbs: 13g