I’m on a roll these days with the happy accidents, especially after the Mocha Peanut Butter Protein Pancakes. I can’t stop! Would you believe me if I said this recipe was initially supposed to be Pineapple Shortbread Cookies, a spin-off of the Mini Valentine’s Day Gluten Free Shortbread Cookies? I KNOW. How did we even get here????
The whole thing started because I bought these adorable pineapple shaped cookie cutters for no reason at all. They’ve been sitting on my kitchen counter and everyday I walk past them, thinking “one of these days….one of these days I’m gonna make those cookies….”. It’s been, like, 3 months of this nonsense. But all I really wanted was some lovely summer fruit because it’s a million degrees outside and I haven’t really been in a baking mood! So then I thought, I’ll cut some pineapple shapes out of a real pineapple and cover them in dark chocolate!
That’s about the time I remembered I have tahini in my fridge. Tahini-Chocolate!!! So I sent the hubs (love my Cody!!!) to the store for pineapple, of which they were completely out of. How is that even possible? He proceeded to return home with a watermelon. Pineapple shaped watermelon slices? NAH. Watermelon wedges all the way. The end.
I have no regrets, because these Tahini-Chocolate Dipped Watermelon Wedges are my new fave!
If you’ve never had Tahini-Chocolate, first of all OMG. It’s amazing. Secondly, you need to trust me on this one! You could use Tahini-Chocolate in your life in 1 of 3 ways: As a vegan icing alternative, a chocolate dip (as we did in this recipe), or by the spoonful. It tastes so much like regular chocolate icing, but completely good for you! Only 4 ingredients:
- Tahini (ground sesame)
- Cacao Powder
- Agave Syrup
- Unsweetened Almond Milk
Just look at this goodness….
Now if you’re not vegan or don’t necessarily have these ingredients on hand, you could replace the cacao powder with cocoa powder, agave for honey, use any type of milk, and even replace the tahini with almond butter. However, I reallllllyyy liked the way this tahini-chocolate tasted with tahini in it! SO good.
You pretty much can’t mess up these Tahini-Chocolate Dipped Watermelon Wedges! Any of the above ingredients work great. 😉
P.S: I HIGHLY recommend buying a seedless watermelon for this! Since we’re covering these in chocolate and toppings, you don’t want to be, errr, surprised by a crunchy seed in your mouth. 😉
Be sure to tag your #JarOfLemons creations and let me know what you think of these Tahini-Chocolate Dipped Watermelon Wedges! Here’s the recipe:
Tahini-Chocolate Dipped Watermelon Wedges
- 10 seedless watermelon wedges
- 1/4 cup tahini
- 1 1/2 Tbsp cacao powder
- 2 Tbsp agave syrup
- 1/4 cup unsweetened almond milk (or more, depending on desired consistency)
- Toppings of choice
- Slice a watermelon into 10 (or more) watermelon wedges.
- In a bowl, mix the tahini, cacao powder, syrup, and almond milk together. Add more almond milk if a thinner consistency is desired.
- Drizzle or spoon the tahini-chocolate over the watermelon wedges.
- Top each wedge with desired toppings.
- Serve and enjoy!
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