Ingredients
1 cup (200g) butter, room temperature and cut in
cubes
1 cup (200g) dark chocolate (60% or 70%),
high-quality and broken into pieces
1/2 cup (100g) granulated sugar
1 tbsp. cognac or whisky
3 eggs, room temperature
2 tbsp. (plus more for topping) black or regular
tahini
Pinch of salt
1/3 cup (50g) all-purpose flour*
1/3 tsp. baking powder
2 tbsp. (20g) pure cocoa powder
1 tbsp. liquid honey
1 tbsp. black or white sesame seeds
*For richer results, add ½ cup (100g) chocolate
chips with flour; add 1 minute to baking time.

Preparation
In a bain marie over a medium pot, melt butter, chocolate and sugar until combined. Let cool, then stir in cognac and set aside.

Preheat oven to 400 degrees F (200 degrees C).

Meanwhile, in a mixer with a medium bowl, mix eggs and salt for 6 minutes until puffed. Lower speed, then slowly add melted chocolate mixture, followed by tahini.

Finally, add flour and cocoa powder and mix until just combined. (Don’t worry if there are still chunks; it’ll melt in the oven)

Line an 8-inch baking tray parchment paper.

Transfer dough to tray and flatten with a spatula. With a spoon, top dough with tahini, honey and sesame seeds.

Place tray in oven and bake for 3 minutes.

Reduce oven to 325 degrees F (170 degrees C) and bake for another 18 minutes. (Check often to ensure brownies don’t dry out!)

Remove and let cool completely.

Cut into squares and keep in a sealed container.

Ingredients
1 cup Parallel Pure tahini
Approx. 3/4 cup of water
1/2 cup lemon
1 tbsp. ground turmeric
1 tsp. grated turmeric root
1/2 tsp. sea salt
Ground pepper

Preparation
Pour tahini in a bowl with the fresh lemon juice. With a whisk, begin mixing while slowly adding water; keep mixing until you reach your desired texture. Add the rest of the ingredients.

While you’re mixing, it’s perfectly normal for the tahini to look granular and, well, hopeless. But don’t give up! Just keep whisking; you can’t go wrong. (For example, making a dip with a 1:1 ratio of tahini to water needs at least 30 seconds of mixing.)

Ingredients
1/4 cup Parallel Pure tahini
1-1/4 cup (200g) dark chocolate
3-1/2 tbsp. (50g) butter
2 tbsp. pure cacao powder
1 tsp. instant coffee (or one shot of espresso)
1 cup (200g) brown sugar
1/2 cup (70g) all-purpose flour
1/2 tsp. baking powder
2 eggs
3/4 cup (100g) sesame seeds, for coating

Preparation
In a small pot over a bain-marie, melt the chocolate, tahini, cacao powder, coffee and sugar.

Mix until smooth and bright. Set aside and let cool.

Once cool, mix in flour, baking powder and eggs. Mix until smooth. Place dough in freezer for one hour.

Pre-heat oven to 350 degrees F (180 degrees C).

Line a baking tray with parchment paper.

In a medium frying pan over medium-high heat, roast sesame seeds (be ready, they roast quickly!) then set aside.

Once dough is ready, roll pieces into small balls (about the size of a gum ball) and coat with roasted sesame seeds.

Place balls on baking tray about 5cm apart.

Bake for 11 minutes. Remove and let cool completely before enjoying.

Preparation
Preheat oven to 350 degrees F (180 degrees C).

In a medium bowl, mix together dry ingredients: flour, roasted sesame seeds, salt and baking powder.

In a second bowl, mix together wet ingredients: butter, tahini, sugar and egg. Keep mixing until texture is creamy and smooth.

Combine the wet and dry ingredients; dough should be sticky but easy to work with.

One at a time, create dough balls and coat with sesame seeds. Place on a baking sheet. Flatten to about 5-8cm if you like a crunchy cookie, or 1cm if less crunchy. Repeat for rest of dough. 

Bake for 12-15 minutes until cookies are golden brown. Remove from oven and let cool completely before serving. Store any remaining cookies in a sealed container.

 

Ingredients
1 kg potatoes (preferably yellowish potatoes
like Ratte potatoes, small or medium size)
1.5 tbsp. Himalayan salt
For potato seasoning:
1/4 cup olive oil
2 tsp. (20g) of one of the following: Thai chilli paste or red curry paste, Chuma pepper or
harissa
1 finely chopped garlic clove (or 1 tsp. ginger
root, grated)
3/4 tsp. salt
1/2 tsp. black pepper
For the Japanese tahini:
1/2 cup (130g) Parallel Pure tahini
2 tbsp. soy sauce
2 tbsp. mirin
2 tbsp. rice vinegar
1 tbsp. cold water
2 tsp. honey
2 tsp. lemon juice
For garnishes:
Handful of finely chopped chives or scallions
(the green part)
1 tbsp. roasted sesame seeds
Optional: black sesame seeds

Preparation
In a medium pot, bring two litres of water to a boil with 1.5 tbsp. of salt. Add the potatoes (with peel) and boil for 20 minutes. (30 minutes if potatoes are larger.) Potatoes are ready when you can insert a fork with little resistance. Drain and set aside.

In a large bowl, mix the spice ingredients for the potatoes.

Pre-heat oven to 425 degrees F (220 degrees C) and line a baking tray with parchment paper.

Transfer potatoes to a cutting board. Slice small potatoes in half, or cut to big cubes if using larger potatoes. Transfer potatoes to spice bowl and mix until coated, then transfer to tray.

Bake potatoes for 40-50 minutes until golden brown.

In a medium bowl, mix tahini ingredients until smooth. Add more water for a thinner texture, or more salt to taste.

Place potatoes on a serving dish, spread tahini over top and garnish with chives and sesame seeds. Serve immediately.

Ingredients
475 mL whipping cream, chilled
4 tbsp. Parallel Pure tahini
Halva to taste, for topping

Preparation
Pour the whipped cream into a cold standing mixer bowl. Start on a slow speed to avoid splashes, then increase to a faster speed for 3 minutes until whipped cream doubles in volume and becomes stiff. Slow mixing down and add the tahini until fully combined. (Add as much or as little as you like, depending on how sweet you’d like it.)

Place bowl in the freezer for up to 2 hours before serving; top with halva.

Preparation
In a bowl: crumble the pistachio Halva into small crumbles. Add the tahini and mix well (best to do it with your hands). If you feel you need more tahini to combine the ingredients add an extra tablespoon.

Wet your hands and roll the mixture into balls (1 tbsp. size for large balls or 1 tsp. size for smaller balls).

Put the truffles on a plate lined with parchment paper in the freezer for about an hour until firm.

After 1 hour: melt the chocolate with the coconut oil over a bain marie. Mix well.

Take out the halva balls, and with a fork place each one gently into the melted chocolate and roll until fully covered. Lift with the fork and allow excess chocolate to drop. Return each ball to the plate and sprinkle with crushed pistachios (be quick – chocolate sets very fast).

Chill in the freezer for another 15 minutes. Eat straight from the freezer and wow your guests!

Ingredients
2 large avocados
1/4 cup plus 1 tbsp. tahini
2 cloves garlic
Juice of 1-1/2 lemons
Salt

Preparation
Combine the avocados, tahini, garlic, and lemon
juice in a food processor until combined and
smooth. Add water a tablespoon at a time until
you reach your desired consistency.

Ingredients
1 small-medium butternut squash (about 650-700g)
To roast the butternut:
2 tbsp. olive oil
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground pepper
Optional: 1 tsp. Chuma pepper or Harissa pepper
For the tahini mixture:
1/3 cup (85g) Parallel Pure tahini
1/2 cup (80ml) cold water
1 tbsp. olive oil
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground pepper
For garnishing:
2 tbsp. pumpkin seeds (roast over a dry pan until peel cracks)
Basil leaves, chopped
Olive oil

Preparation
First, roast the squash. 

Preheat oven to 400 degrees F (200 degrees C).

Peel the squash, cut in half, clean out seeds and cut into small-medium-sized cubes.

Line a baking tray with parchment paper and spread out squash pieces, covering with olive oil, sugar, salt and pepper (and the chuma or harissa, if using).

Roast on upper rack for 25 minutes, or until cubes are soft. Set aside. 

Transfer half of roasted squash into a food processor. Add tahini, water, olive oil, lemon juice, salt and pepper; grind until smooth. Add salt to taste, or add more water if too thick.

Spread tahini mixture on a nice-looking plate; top with remaining squash cubes.

Serve with pumpkin seeds, basil leaves and olive oil.

Ingredients
1/2 cup (100g) sugar
120g butter
3/4 cup (105g) all-purpose flour
3/4 cup whole spelt flour
1/2 cup (50g) ground raw pistachio (not roasted)
1/2 cup tahini
1 tsp. baking powder
2 tbsp. maple syrup
1 tsp. vanilla
Pinch of salt
Chopped pistachio and icing sugar (for garnishing)

Preparation
Preheat the oven to 350 degrees F (170 degrees C).

Using a mixer with a flat beater, mix together sugar and butter with medium speed until combined.

Slowly add rest of the ingredients; continue mixing until dough is well formed.

Prepare a baking tray with a sheet of parchment paper.

Roll out the dough into small balls, and lay out on paper with small gaps in between. With the back of your hand, gently press on each ball until it flattens (just a bit, though!); sprinkle remaining chopped pistachio over each cookie.

Bake cookies for 13 minutes until just golden.

Remove from oven and let cool; they’ll be soft at first but will firm as they cool.

Ingredients
1 small eggplant (a good eggplant is shiny,
feels light for its size, and has green leaves
that aren’t dry or loose)
1 cup Parallel Pure tahini
1 cup icy water
1 garlic clove, minced (ideally with a presser)
2 tbsp. lemon juice
1/3 tsp. sea salt

Preparation
First, you’ll need to roast the eggplant. This is best done on a barbecue, or directly on the stove (just be sure to lay down some aluminum foil first, so you don’t make a mess). Either way, be sure to rotate the eggplant while roasting. You’ll know the eggplant is ready when it’s soft to touch and a little sooty.

Let eggplant cool on a sieve to drain excess liquids.

Peel skin off eggplant. Make a long cut along the eggplant with a knife, then use a wooden spoon to remove the inside. It can be tricky, so go slow.

Add eggplant to a food blender. Gradually add tahini, water, lemon juice, garlic and salt.

Ingredients
1/2 cup (50g) sesame seeds
225g butter, cut into cubes
200g dark chocolate, chopped
3/4 cup (150g) cane sugar
1-1/2 cups (210g) white flour, sieved (or substi-tute with any gluten-free flour)
1/2 cup, plus 1 tbsp. (80g) cacao powder (high quality preferred)
3/4 tsp. salt
1/2 tsp. baking soda powder
1 tbsp. cognac (or any other liqueur)
1 egg

Preparation
First, roast the sesame seeds in a pan until deep golden; be careful not to burn. Once roast-ed, take off the pan and set aside.
Over a bain-marie, melt together butter, chocolate and sugar until the mixture is bright and smooth. Take off the heat and set aside to cool.
In a mixing bowl, combine the dry ingredients: flour, cocoa powder, salt and baking soda powder. Mix until combined.
In the melted chocolate mixture, add the cognac, then mix and add one egg. Mix until combined.Add the dry ingredients mixture to the chocolate bowl and mix with a spatula until dough is soft and even.
Add the sesame seeds and mix a little, then cover and put in the fridge for an hour.Once cooled, move half the dough (500g) onto a parchment paper laid out over a cutting board. From the dough, make a long and narrow rectangular shape (about 35cm).
In order to get straight edges, we recommend using a long ruler (you can wet your hands a little to help). Once cut, cover well with the edges of the parchment paper or with saran wrap and put back in the fridge for an hour. Create another rectangular shape from the remaining dough. Transfer the rectangular shape to a cutting board and, with a big sharp knife, cut it into slices of half a centimeter. If the dough be-comes too soft, transfer to the freezer for a few minutes. Pre-heat the oven to 160 degrees C (325 degrees F). On a parchment-lined baking tray, lay cookies with gaps in between, and bake for 18 minutes. Let cookies cool on the tray for a few minutes before transferring to a cooling rack. Keep in a sealed jar in a cool place.

Ingredients

1/2 cup tahini
2-3 tbsp. fresh lemon juice
1/3 cup icy water
Sea salt
Freshly ground pepper
1 tbsp. olive oil and a bit more to drizzle on top

Preparation

Pour the sesame butter in a bowl with the lemon juice and stir with a whisk. 

Add the icy water gradually until it’s thick and smooth. 

Add olive oil, sea salt and pepper to taste. 

Pour into a serving bowl and drizzle some olive oil on top.

Ingredients

1/2 cup beet sesame butter
1/2 cup icy water
1 garlic clove, minced
1 tbsp. lemon juice
1/4 tsp. salt

Preparation

Add all ingredients to a bowl; mix well with a whisk until combined.

Ingredients

1/2 cup (130g) Sesame butter
3 tbsp (45 ml) Rice vinegar
2 tbsp (30 ml) Sake
2 tbsp (30 ml) Mirin
1 1/2 tbsp (20 ml) Soy sauce 1 tsp Sugar

Preparation

Add all ingredients to a bowl; mix well with a whisk until combined.

Ingredients

200g Dark chocolate (60% cacao works best)
1 cup (240ml) tahini
1/8 tsp. sea salt (don’t skip this!)
Optional: roasted nuts or seeds
Not sure which nuts to use? Here are some ideas:
1/2 cup pumpkin seeds
1/2 cup sesame seeds with 1/2 tsp. ground cardamom
1/2 cup crushed almonds
1/2 cup Pistachios

Preparation

1. Melt the chocolate over a bain marie, or pop in the microwave until fully melted. Optional: if adding additional nuts, don’t forget to roast them: it makes all the difference! Heat a pan with no oil over medium heat, add nuts, and mix constantly until roasted — you’ll know they’re ready when they’ve browned and smell especially nutty.

2. Combine tahini and salt into the melted chocolate. If using optional additions, add them as well, leaving aside 2 tbsp. for topping.

3. Transfer the mixture to a baking tray (20cmx 20cm, or 18cm x 25cm) lined with parchment paper. If using optional additions, sprinkle remaining on top. Move to the freezer for at least 4 hours.

4. Once solid, cut into squares; any leftovers can be stored in the freezer.

Preparation

Preheat oven to 338F

1. In a mixer with a flat beater combine butter, tahini, cane sugar and pure vanilla.

2. Sift the flour and baking powder into the mixture.

3. Store in the fridge for half an hour, takeout and scoop cookies into 1-1.5” balls (you can add a pecan on top) and bake for 15 minutes.

4. When taken out of the oven, the cookies are very soft. Allow them to cool completely before serving.

Ingredients
1/4 pack PARALLEL Vanilla halva, crumbled
1 cup Pure tahini
1 cup Coconut flakes
1 cup Quick cooking rolled oats
1 tbsp. Chia seeds
¼ tsp Sea salt
1 tbsp. Honey
For the coating:
200g Dark chocolate
1 tsp Coconut oil

Preparation
1. Combine all ingredients (minus coating) in a bowl and mix well.

2. Transfer the mixture onto a square baking tray (6.3 inch on 6.3 inch); pack well.

3. Put in the freezer for 1-4 hours.

4. When the mixture is ready, prepare the coating: melt the chocolate over a bain marie or in the microwave; take out and add the coconut oil, mix until combined.

5. Pour and spread the chocolate over the cold mixture and put in the fridge for 15 minutes. Avoid freezing at this point to make the next step easier.

6. Take out and cut into squares.

7. Store the squares in the freezer for half an hour. Now they’re ready!

Ingredients
½ cup Smoky Sesame butter
½ cup Cold water
1 Garlic clove, minced
1 tdsp. Fresh Lemon juice
¼ tsp. salt
¼ tsp. dried chili flakes
¼ cup Roasted Peppers (we use Organic bought in a jar)
2 tbsp. Cilantro

Preparation
Put all ingredients in a food processor but only half the amount of water indicated. Start mixing and slowly add water until you get to your preferred texture (spread or dip).

Ingredients
5 Ripe tomatoes
1/4 cup Ice-cold water
3/4 cup Sesame butter
1 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Ground pepper
Pine nuts, for topping

Preparation
1. Preheat oven to 425 degrees F. Place tomatoes on a baking sheet and bake for an hour (or until well roasted). Remove tomatoes from oven and let cool.

2. Peel skin off the tomatoes; make sure to peel over a surface where you can collect the juices.

3. Along with the collected tomato juices, put the skinned tomatoes in a blender and add ice-cold water. Blend for 3 minutes.

4. Pour mixture into a bowl. Add the sesame butter and mix well; then add olive oil, salt and pepper, and continue to mix until combined.

5. Finish with a drizzle of olive oil and top with roasted pine nuts.

Ingredients
1 Large eggplant (On picking a good eggplant: a good eggplant is shiny, feels light for its size, and has green leaves that aren’t dry or loose.)
100ml Corn oil
1 tbsp Lemon juice
2 tbsp Tahini
1 Garlic clove, minced (ideally with a presser)
Pinch of salt

Preparation
1. First, you’ll need to roast the eggplant. This is best done on a barbecue, or directly on the stove (just be sure to lay down some aluminum foil first, so you don’t make a mess). Either way, be sure to rotate the eggplant while roasting. You’ll know the eggplant is ready when it’s soft to touch and a little sooty.

2. Let eggplant cool on a sieve to drain excess liquids.

3. Peel skin off eggplant. Make a long cut along the eggplant with a knife, then use a wooden spoon to remove the inside. It can be tricky, so go slow.

Ingredients

1/3 cup olive oil

1/2 garlic clove, finely chopped

3 tbsp. fresh orange (or blood orange) juice

3 tbsp. lemon juice

1 tbsp. sesame butter

2 tsp. Dijon mustard (smooth, not granular)

1 tsp. honey

1/2 tsp. sea salt

1/2 tsp. Atlantic salt

Preparation

Easy — put all ingredients in a jar and  shake well.

Ingredients
1/2 cup Raw cacao powder
1/3 cup Coconut oil
2/3 cup Sesame butter
1 tsp. Natural vanilla extract
1/4 tsp. Salt
2 tbsp. Maple or date syrup
1/2 cup Rice puffs or quinoa puff.

Preparation
1. In a medium bowl, mix together cacao, coconut oil, sesame butter, salt, vanilla and syrup.

2. Heat mixture over a bain marie, mixing constantly, for 5 minutes, until mixture is smooth and unified. Add puffs and mix well.

3. Pour mixture into any silicone tray (they make great pops) or even an ice cube tray. Place in the freezer for at least 2 hours; serve right from the freezer when ready.

Ingredients
2 cups AP Flour
1 tsp Baking Powder
1⁄2 tsp Salt
3⁄4 c Butter, room temp
3⁄4 c Sugar
3 tbsp Honey
3⁄4 c Tahini
1 tsp Cinnamon, ground

Preparation
1. Preheat oven to 350F.

2. Sift flour, baking powder, salt, and cinnamon together into a bowl.

3. Add butter, salt, and honey to an electric stand mixer and beat with the paddle attachment until well creamed – about 3 minutes.

4. Add in the tahini and beat until combined.

5. Add in the dry ingredients 1⁄3 of the total volume at a time, beating until just combined.

6. Remove from the mixer and scrape down the sides well to ensure all the ingredients are well combined and nothing is stuck to the bottom.

7. Line baking trays with parchment paper.

8. Using a small cookie scoop, scoop cookies into balls and dip into sesame seeds.

9. Bake 2 inches apart for 12-15 minutes or until the bottoms are golden.

10. Allow to cool before topping with honey and serving.