The days of tahini being relegated to batches of hummus and then getting lost in the back of your fridge are over. With recipes like tahini cookies and raw tahini caramels, the versatile sesame seed paste really shines in desserts. Want more proof? Try these vegan Popsicles, with banana, tahini, and cacao nibs.
To make the tahini layer, you'll need to chill two cans of full-fat coconut milk ahead of time — just throw them in the fridge the night before you plan to make them.
Once you've whipped up both the tahini layer and the chocolate layer, you pour them into your Popsicle molds and then let them set in the freezer for four to six hours.
When the Popsicles are completely frozen, you have a creamy, dreamy treat to help combat the summer heat.
→ Get the Recipe: Creamy Tahini & Cacao Popsicles from Sassy Kitchen