This homemade sesame choco spread is proof that delicious, healthy, and simple can come together perfectly on a slice of bread. With just a handful of natural ingredients, you can whip up this silky-smooth spread in no time - rich in flavor yet free from refined sugars. And the beauty of this sesame-based choco lies in its pure simplicity. You don't need a food processor, just a bowl and a whisk. On top of that, it's packed with good fats and minerals, making it a smart alternative to the standard chocolate spreads from the supermarket.

The base of this recipe is tahini (sesame paste), a versatile powerhouse from Middle Eastern cuisine. Not very familiar with this ingredient yet? No worries - later in this article I'll explain exactly what sesame paste is and why it deserves a permanent spot in your pantry.

How to make Sesame choco spread?

In just ten minutes you can make this sesame choco spread yourself, and there's no need to rush. Gather all the ingredients, a mixing bowl, and a whisk, and you're ready to begin. Place your bowl on a scale so you can measure everything directly into it.

Start by measuring out the liquid sesame paste (tahini). Because it's already runny, you immediately get a good consistency. If you're using a thicker sesame paste, you may need to add a few tablespoons of lukewarm water later to reach the right creaminess.

Keep the bowl on the scale and add the correct amount of cocoa powder. If the cocoa is a bit lumpy, you may want to sift it first. Mix the tahini and cocoa into a smooth paste. This prevents the cocoa from clumping when you add the maple syrup or other liquids.

Finally, add the maple syrup to the bowl. You can replace it with liquid honey if you prefer, though honey is slightly sweeter and thicker. Reduce the amount a little and check whether the flavor works for you. Because honey is thicker than maple syrup, you may again need a tablespoon of lukewarm water to reach the desired texture. You can also warm the honey slightly so it mixes more easily.

Now all that's left is to whisk the tahini, cocoa, and maple syrup into a creamy spread. Transfer the sesame choco spread to an airtight jar, and your delicious breakfast spread is ready.

What is sesame paste (Tahini)?

Got a bit of tahini left after making hummus? Don't throw it out. Although we mostly know this paste in the West as the base of that famous chickpea dip, in the Middle East and North Africa it's an essential ingredient in both savory and sweet dishes - a true kitchen staple.

The power of a tiny seed. Tahini (or sesame paste) is made from finely ground sesame seeds. Sometimes the seeds are roasted first for a deeper, nuttier flavor, and sometimes they're hulled for an extra-silky texture. The result is a creamy, slightly bitter paste packed with healthy fats, proteins, and minerals like calcium and magnesium - a real nutritional powerhouse.

Why does it work so well in choco? In this recipe, tahini acts as the creamy base, much like palm oil or hazelnuts do in traditional chocolate spreads. The beauty of tahini is how perfectly it complements the deep, bitter notes of cocoa, while the maple syrup brings everything into balance - a lovely flavor harmony.

Not all tahini is the same. When you're standing in the supermarket, you'll notice that one jar can be much runnier than another.

Light tahini (made from hulled seeds) is usually milder and more fluid - ideal for this choco.
Dark or whole-seed tahini (unhulled tahini) has a stronger flavor and is often a bit thicker.

In short: it's a plant-based powerhouse that deserves far more than a supporting role in hummus. Whether you whisk it into a dressing, drizzle it over your oatmeal, or turn it into this delicious sesame choco, tahini is a true must-have in a healthy kitchen.

Read more about tahini in the following articles:

Homemade Sesame choco spread: better for you, better for the planet.

Besides being incredibly delicious, this sesame choco spread gives you three good reasons to leave the supermarket jars on the shelf.

No hidden additives: Commercial chocolate spreads often contain a long list of ingredients you'd rather avoid, such as refined sugars (often disguised as glucose syrup), emulsifiers, and preservatives. In this recipe, you control the quality of the sweetener and the purity of the cocoa.
Free from palm oil: Most well-known chocolate spreads rely heavily on palm oil. Its production is a major driver of deforestation in tropical regions. By using tahini as the base, you choose a more environmentally friendly alternative without sacrificing that creamy texture.
Zero-waste from your own pantry: As mentioned earlier, this is the perfect way to use up the last bits of tahini left over from your hummus session. It helps prevent food waste and ensures you always have a fresh, tasty spread on hand.

More surprising.breakfast

A healthy day starts with a good breakfast. But it doesn't always have to be the usual routine. So let yourself be tempted by the following homemade spreads for your slice of bread:

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.