Chocolate Tahini Bread

When I was in Israel, I fell in love with Halva, a dense sesame based dessert. Back home in New York, I’m simply a chocolate lover. I’ve mixed sesame butter, or Tahini, with Chocolate, Banana, Coconut and lots of other good stuff to make this Gluten-Free and Vegan Chocolate Tahini bread! I hope you enjoy this decadent sweet treat :)

Chocolate Tahini Bread

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes 8 Mini-Loaves

Chocolate Tahini Bread


  • 2 Ripe Bananas
  • 1 Cup Coconut Milk
  • 1/2 Cup Turbinado Sugar
  • 1/8 C Maple Syrup
  • 2 teaspoons Coconut Oil (melted)
  • 2 (heaping) Tablespoons Tahini
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Chia Seeds
  • 1 teaspoon Flaxmeal
  • 1/6 Cup Hot Water
  • 1 Cup Gluten-Free All Purpose Flour (I used Trader Joe's)
  • 1/2 Cup Certified Gluten-Free Oats
  • 1/2 Cup Cocoa Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Baking Powder
  • a pinch of salt
  • 1/4 Cup Unsweetened Coconut Flakes + more for topping
  • 1/3 Cup Carob Chips + more for topping (or Vegan Chocolate Chips)
  • sesame seeds (optional topping)


Preheat oven to 350.

Combine the first 7 ingredients in a bowl. In a measuring cup, let the Chia Seeds, Flaxmeal and Hot Water congeal to make a fake egg, then add that into the wet ingredients. Mix thoroughly.

Next add the dry ingredients-- everything that is remaining except the sesame seeds! Mix the batter with either a big fork or electric beater. I used a fork and gained some arm muscle ;)

Grease a mini-loaf tin and pour the batter leaving room at the top for each loaf to rise. I tossed a few extra Carob Chips on top along with Sesame Seeds. Bake for 24-25 minutes or until the center is set. If you are using a regular loaf tin, bake for 34-35 minutes.

When it is finished, drizzle with more Tahini and enjoy! :)