Our new favorite breakfast treat, this not-too-sweet, nonallergenic version of the classic hazelnut spread is totally addictive. Delicious on fresh fruit or swirled into overnight oats, it’s best simply spread on toast and finished with a big pinch of flaky sea salt. Just be sure to use a fresh container of tahini. (Koslow likes organic tahini from Kevala.)
½ cup powdered sugar, sifted
⅓ cup cocoa powder
1 cup tahini
1. Place the ingredients in the bowl of a stand mixer fitted with the whisk attachment in the order listed above. (This helps keep powder from flying everywhere!)
2. Turn the mixer on low, then slowly increase the speed until you get to medium-high. Mix for 20 seconds. Scrape the bowl and let it run for another 10 seconds.
Originally featured in The Off-Duty Chef: Sqirl's Jessica Koslow