Recipe By Diana Moutsopoulos
Published May 25th
Prep 5m Cook 5m Additional 15m Ready In 25m
Servings 12 servings Calories 164.6

Want a virtuous alternative to chocolate hazelnut spread? Tahini-tella is made with dark chocolate and tahini and makes morning toast into a no-guilt treat! I love to spread this on sourdough toast, then top with sliced banana and a sprinkling of cinnamon and sesame seeds.

Recipe Ingredients

  • 2 ounces dark chocolate, chopped
  • ¼ cup extra-virgin olive oil
  • ⅓ cup tahini
  • 3 ½ tablespoons honey
  • ½ teaspoon ground cinnamon

Cooking Directions

  1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
  2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

Nutrition Facts

  • Calories 164.6
  • Carbohydrate 10.7 g
  • Cholesterol 0.2 mg
  • Fat 13.3 g
  • Fiber 1.6 g
  • Protein 2.5 g
  • Saturated Fat 1.9 g
  • Sodium 15.7 mg
  • Sugar 7.3 g


  1. I love the recipe. It's tasty and easy to make!
  2. LOVE! My husband dropped a jar of tahini on the counter the lid broke and half the contents flew all over what a mess. I wanted to salvage the rest of it and thankfully found this fantastic recipe. It turned into a happy accident. I will make this a lot! I didn't use any olive - Read more ...
  3. Well done.
  4. Based on the video, it appeared that the spread was too runny, so I slightly increased the chocolate and decreased the olive oil. Wrong decision — it was yummy but too thick after I refrigerated it. Next time (and there WILL be a next time) I will use the original ratios. I made two small - Read more ...