I am of the mind that tahini could (and should) be used in pretty much everything. Tahini in my mac and cheese? Done. Tahini on my toast? Yep. Tahini in my cereal? Why not? Tahini as toothpaste? Alright, I’ve gone too far.
I have such a big crush on tahini (So smooth! So nutty!) that I decided to try it in my Peanut Butter Chocolate Rice Krispie Treat recipe. I figured that the cloying sweetness of vegan marshmallows would be mellowed (MALLOWED?) out by the earthy, nutty flavor of tahini and I was totally right. [#nailedit]. I added black sesame seeds in for an extra little crunch and sesame flavor. Ben thought they were ants. YES, BEN. I WENT OUTSIDE AND SCOOPED UP ALL THE ANTS TO PUT IN THE DESSERT. Anyway, these are my new go-to when I have a hankering for Rice Krispie treats (or ants).
Tahini Rice Krispie Treats
Makes roughly 24 squares
- 1 bag of vegan marshmallows (I use Dandies)
- 6 cups Rice Krispie cereal
- 2 tablespoons vegan margarine
- 1 tablespoon coconut oil
- 3/4 cup tahini
- 1/4 cup black or white sesame seeds
Melt the vegan margarine and 1 tablespoon coconut oil in a medium saucepan. Add the marshmallows and cook, stirring, over medium heat until the marshmallows are totally melted. Add the tahini and stir until the mixture is smooth and there are no clumps.
In a large bowl, combine the marshmallow mixture, cereal, and sesame seeds and mix well to combine. Press the mixture firmly into a 9×13 pan. Place in the fridge and let set for 15 minutes. Slice into squares and serve.