The Tahini Wahini

The Tahini Wahini Recipe

By VegetaFull

🔪Prep Time: 10 minutes

Ingredients

1½ cups of white beans (about one 15oz can) drained and well rinsed

¼ cup of unsweetened coconut milk

1/3 cup of tahini

1 teaspoon of vanilla extract

1/8 teaspoon of fine sea salt

2 large medjool dates, pitted

1 ripe pear, cored and quartered

2 large ripe bananas

Instructions

1First, add the beans to the blender cup. If using canned beans, drain and rinse them well to avoid a beany taste. Followed by the coconut milk, tahini, vanilla and salt.

2Next add the 2 large medjool dates, ripe pear and 2 large ripe bananas. Dates that are soft and squishy have the easiest time blending fully into the mixture.

3Screw the blade base onto the blender cup and blend until creamy, about 1 minute. If you are using a traditional blender with blade at the bottom of the container, simply add the ingredients in reverse order and blend.

4Pour the creamy mixture, which will be the consistency of pancake batter, into three bowls and top with fresh bluebs, coconut flakes and a nice drizzle of tahini.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.