I think this is a better way to make raw sesame tahini than my previous raw tahini recipe. It is very close, in both taste, texture and consistency, to ‘normal’ tahini, and it will keep for much longer too. It takes a longer to make, but only requires a bit more effort since most of that extra time is dehydrating the sesame seeds. Considering you can make a larger batch at a time, because it will keep for longer, I think it’s well worth the extra effort.
Sesame seeds are very high in calcium, but the problem with eating them whole is they often pass right through your digestive tract without being assimilated at all. Tahini (ground sesame paste) is a great way to consume sesame seeds because it’s so much easier to digest and assimilate. Normally the sesame tahini you find in stores is not raw. The sesame seeds have been toasted prior to making the tahini. I’ve found it quite hard to find raw tahini, and tahini of any sort is far more expensive than buying sesame seeds and making your own.
This raw sesame tahini is very versatile, I use it in salad dressings, tahini sauce or dip, for a quick and easy nut milk, in smoothies and as the base for quick and easy raw desserts (just add raw cacao or carob, honey or agave for sweetness, mesquite or maca powder for flavor and nutritional boost, and vanilla and cinnamon for flavor).
This recipe is for relative, rather than exact amounts. So use whatever amounts will suit your needs and just follow the general instructions below.
Soak hulled sesame seeds in water for around 4 hours. It’s a good idea to gently swish them around occasionally since they tend to float and collect at the top where the topmost seeds get pushed up out of the water.
Drain, throwing away the soak water. Rinse and drain well. You can leave the soaked seeds to sit for up to 4 hours.
Spread thinly and evenly over as many Texflex sheets as you need and put into the dehydrator.
Dehydrate on 115 degrees F (40C) for 4-6 hours (or overnight), until seeds become dry and are easy to scoop up.
Grind sesame seeds in a nut grinder, vitamix, or coffee grinder until they have the consistency of a very fine meal.
Warm some raw coconut oil to liquify by putting it into a bowl and placing it into the dehydrator.
Pour the melted coconut oil into the sesame seed meal and stir thoroughly by hand until it’s all creamy and melted. Break up any lumps you encounter with the back of a spoon and continue to stir until there are no more lumps left.
Add a tiny dash of sea salt of you like.