EatSoCo

We decided to bake up a batch of these cute Spider cookies for the ultimate spooky sweet treat. This is a NUT FREE version, combining soft Tahini Cookie topped with Chocolate truffles then decorated with spidery legs and eyes. YUMMM. Spider Cookie Ingredients 1 cup of  SoCo Tahini 1 cup cane sugar ¾ cup butter (1.5 sticks) 2.5 cups all-purpose flour 1 teaspoon vanilla extract  ¾ teaspoon baking powder ¼ teaspoon baking soda Oil spray Semisweet chocolate chips – to pipe spider legs Candy eyes – find in most grocery stores in the baking section Chocolate truffles – We used the Lindt truffles. You can use ant type of round truffle. Instructions 1.      Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, spray with oil, and set aside. 2.      Place the softened butter and Tahini in the mixer and beat until fluffy. Then add sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla  3.      Add the flour, baking pow

  Tahini Muffins These Tahini Muffins are easy to make, filled with nourishing ingredients, and totally delicious. They're all your favorite muffin flavors combined into one and made by one of our favorites chefs and creator  The Rouge Brussel Sprouts. Vegan | Gluten Free  Preparation time:  15 minutes Servings:  1 person Ingredients 1 large, very ripe banana 3/4 cup plant based milk of choice. I like to bake with unsweetened soy milk because of its richness. 1/2 cup  SoCo Tahini   1/2 cup maple syrup 1 tbsp apple cider vinegar. I promise this isn't as weird as it sounds! The vinegar reacts with the baking soda to give these vegan muffins loft. 1 tsp vanilla 2 1/4 cup old-fashioned rolled oats 1 tbsp cinnamon 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/4 tsp cardamon 1/2 cup grated zucchini. Grate it, then press it in a clean kitchen towel to remove the excess water. Don't skip this step!! It's key

This amazing drink will be the belle of your thanksgiving ball! The combination of chocolate and sesame paired with fine vodka and flavorful liquors is so much fun, your guests will be asking for seconds. Prep: 5min | Cook: 5min  Servings: 2 Ingredients: For the Spiced Tahini Simple Syrup: 1 tablespoon  SoCo Dark Roast Tahini 1/4 cup sugar 1/4 cup water 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon Pinch of sea salt For the Cocktail: 3  oz. vodka 2 oz. spiced tahini simple syrup (recipe follows) 4 oz. oat milk or oat cream 1 oz. chocolate liqueur 1 oz. coffee liqueur (there's a vegan option) 1 oz. crumbled halva candy for topping Instructions: For the Spiced Tahini Simple Syrup: Add the sugar and water to a pot and heat on a medium flame just until the sugar dissolves. Whisk in the ground ginger, ground cinnamon, sesame paste and salt, until thoroughly combined. Set aside to cool. For the Cocktail: Add the vodka, 2 oz

Vegan Tahini Crust Seems like anywhere you look there’s a pie staring right back at you!  So rather you’re a pumpkin fanatic, an apple lover, a pecan enthusiast, you can’t go wrong with this amazing vegan tahini crust! Preparation Time:  15min |  Baking Time:  30min Ingredients (9-in pie) 3/4 c white flour 3/4 c spelt flour 1/2 tsp salt 1/2 tsp baking powder 3/4 c SoCo tahini (we like using Tahini & Dates) Warm water as needed (about ¼ c) Instructions  Heat oven to 400F Mix together dry ingredients. Pour in tahini. Use your hands to combine. add in warm water, a small amount at a time, until the dough forms. Not too dry and not too moist.  Place a large sheet of waxed paper on a flat surface. Transfer dough to the waxed paper and cover with another sheet. Roll out the dough to desired thickness. Remove top sheet of waxed paper, place oiled pie pan upside down on the rolled out dough and cut the dough around it, remove a

  Did you know December 4th is national cookie day?! While the origin of National Cookie Day is currently unknown, the history of the cookie is a well documented fact. Cookies were invented during the seventh century in Persia. Right around the time that sugar became a common resource in that region. It then spread throughout Europe due to Muslim conquest of Spain & continued to march across the continent until it became one of the most prevalent snack foods in Europe by the fifteenth century. In the seventeenth century is made its way across the Atlantic into the Americas via the Dutch settlers of the time. Today, the cookie is one of the most revered desserts in America, with thousands of different cookie recipes to choose from. Wondering how to celebrate National Cookie Day? Look no further – We have the perfect tahini cookie recipe to brighten up your day. It’s easy, delicious and even nutritious Tahini Cookies Vegan | Kosher Preparation Time: 10min | Bake Time:

  We decided to bake up a batch of these cute Spider cookies for the ultimate spooky sweet treat. This is a NUT FREE version, combining soft Tahini Cookie topped with Chocolate truffles then decorated with spidery legs and eyes. YUMMM. Spider Cookie Ingredients 1 cup of  SoCo Tahini 1 cup cane sugar ¾ cup butter (1.5 sticks) 2.5 cups all-purpose flour 1 teaspoon vanilla extract  ¾ teaspoon baking powder ¼ teaspoon baking soda Oil spray Semisweet chocolate chips – to pipe spider legs Candy eyes – find in most grocery stores in the baking section Chocolate truffles – We used the Lindt truffles. You can use ant type of round truffle. Instructions 1.      Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, spray with oil, and set aside. 2.      Place the softened butter and Tahini in the mixer and beat until fluffy. Then add sugar and beat again until fluffy. Scrape the bowl and beat in the vanilla  3.      Add the flour, baking p

  Tahini Muffins These Tahini Muffins are easy to make, filled with nourishing ingredients, and totally delicious. They're all your favorite muffin flavors combined into one and made by one of our favorites chefs and creator  The Rouge Brussel Sprouts. Vegan | Gluten Free  Preparation time:  15 minutes Servings:  1 person Ingredients 1 large, very ripe banana 3/4 cup plant based milk of choice. I like to bake with unsweetened soy milk because of its richness. 1/2 cup  SoCo Tahini   1/2 cup maple syrup 1 tbsp apple cider vinegar. I promise this isn't as weird as it sounds! The vinegar reacts with the baking soda to give these vegan muffins loft. 1 tsp vanilla 2 1/4 cup old-fashioned rolled oats 1 tbsp cinnamon 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1/4 tsp cardamon 1/2 cup grated zucchini. Grate it, then press it in a clean kitchen towel to remove the excess water. Don't skip this step!! It's key

This amazing drink will be the belle of your thanksgiving ball! The combination of chocolate and sesame paired with fine vodka and flavorful liquors is so much fun, your guests will be asking for seconds. Prep: 5min | Cook: 5min  Servings: 2 Ingredients: For the Spiced Tahini Simple Syrup: 1 tablespoon  SoCo Dark Roast Tahini 1/4 cup sugar 1/4 cup water 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon Pinch of sea salt For the Cocktail: 3  oz. vodka 2 oz. spiced tahini simple syrup (recipe follows) 4 oz. oat milk or oat cream 1 oz. chocolate liqueur 1 oz. coffee liqueur (there's a vegan option) 1 oz. crumbled halva candy for topping Instructions: For the Spiced Tahini Simple Syrup: Add the sugar and water to a pot and heat on a medium flame just until the sugar dissolves. Whisk in the ground ginger, ground cinnamon, sesame paste and salt, until thoroughly combined. Set aside to cool. For the Cocktail: Add the vodka, 2 oz

Vegan Tahini Crust Seems like anywhere you look there’s a pie staring right back at you!  So rather you’re a pumpkin fanatic, an apple lover, a pecan enthusiast, you can’t go wrong with this amazing vegan tahini crust! Preparation Time:  15min |  Baking Time:  30min Ingredients (9-in pie) 3/4 c white flour 3/4 c spelt flour 1/2 tsp salt 1/2 tsp baking powder 3/4 c SoCo tahini (we like using Tahini & Dates) Warm water as needed (about ¼ c) Instructions  Heat oven to 400F Mix together dry ingredients. Pour in tahini. Use your hands to combine. add in warm water, a small amount at a time, until the dough forms. Not too dry and not too moist.  Place a large sheet of waxed paper on a flat surface. Transfer dough to the waxed paper and cover with another sheet. Roll out the dough to desired thickness. Remove top sheet of waxed paper, place oiled pie pan upside down on the rolled out dough and cut the dough around it, remove a