The Tahini Wahini Recipe
🔪Prep Time: 10 minutes
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
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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