By Laura Stec
E-mail Laura Stec
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en... (More)
About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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I've been Food Partying! with tahini lately, that peanut butter-like food made of sesame seeds, and most often used to make hummus. So when this recipe crossed my inbox, it made me take notice with a big "yum!"
Haven't made it yet. If you beat me to it - let us know.
Thanks American Heritage Chocolate for the delicious idea.
Chocolate + Tahini Ice Box Pie
For Chocolate Sauce
3/4 C cream
2 Tbsp. sugar
2 Tbsp. unsalted butter
2 blocks (6 oz) AHC chocolate, chopped (or ¾ C drink mix)
1 tsp vanilla extract
For No-Bake Graham Cracker Crust
9 whole graham crackers
7 Tbsp. unsalted butter, melted
¼ C packed brown sugar
Pinch of salt
For Tahini Ice Cream
Two pints Vanilla ice cream, softened out of freezer for 30 minutes
3 Tbsp. tahini
1. In a medium saucepan over medium heat, combine all ingredients and whisk until melted, about 5 minutes. Set aside.
No-Bake Graham Cracker Crust
2. In the bowl of a food processor fitted with a blade attachment, pulse the graham crackers into a fine crumb. Add the remaining in ingredients and blend until combined.
3. Press the graham mixture into a 9-inch pie plate and set aside.
Tahini Ice Cream
1. In a large bowl, mix the softened ice cream with the tahini.
2. In the pie pan lined with graham cracker crust, place ½ cup of the chocolate sauce and spread evenly over the bottom of the crust. Add all of the tahini ice cream, cover with plastic wrap, and freeze for at least 3 hours, until set.
3. When ready to serve, reheat the chocolate sauce over low heat until warm. Drizzle the pie with the warm chocolate sauce and extra tahini, serve immediately.