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Home ยป Chocolate Tahini Cinnamon Rolls

Chocolate Tahini Cinnamon Rolls

I’d never actually made homemade rolls before and these Chocolate Tahini flavoured rolls didn’t disappoint. I always thought they would be too hard and time consuming to make but I managed to create a simple recipe that also tastes delicious.


I’m currently sitting by the lake in Queenstown with a cup of tea and my freshly baked cinnamon roll (taste testing is always my favourite part.) I’ve eaten so much good food in Queenstown – everyday there’s a new cafe to visit and I haven’t been to one yet that doesn’t have delicious vegan options. I’m thinking of writing a blog post about my favourite cafes and restaurants in Queenstown if you guys would be interested in reading that let me know on my instagram.

Anyway, this recipe was inspired by a small cafe in Arrow Town where they had the BEST cinnamon rolls… It made me want to create my own recipe. Most people don’t tend to make their own because majority of recipes are difficult and time consuming. But I’m telling you this recipe is practically fool proof. If you cant be bothered to make the entire roll, the chocolate tahini spread itself is worth making.

What is Tahini?

Tahini is sesame seeds that are soaked in water then crushed and blended to make a paste similar to peanut butter texture. I love to use tahini in all sorts of salad dressings, baking and snacks (pretty much anything really) It’s no secret I love chocolate and I was even more blown away by this flavour combination. Think sweet, nutty, chocolate deliciousness. It’s a combo everyone will love. For more healthy desserts be sure to check out my Raw Bounty Slice, Beetroot Brownies and my all time favourite Mango Sticky Rice. I’d love to see these if you make them so be sure to tag me @healthykelsii on social media.

Serves: 8

Minutes: 90


3 tbsp coconut oil

1 tbsp yeast

1 tbsp coconut sugar

Pinch of salt

2 1/2 cups white spelt flour

For the Chocolate Tahini

1/2 cup tahini 

2 tbsp cinnamon

1/4 cup coconut sugar

1/2 cup soy milk

100g of dairy free chocolate

Water if needed



Melt your coconut oil then let the oil cool down slightly and add the yeast, sugar and salt. Stir though then set aside for 10 minutes to allow the yeast to activate.

Once the yeast is fluffy add the flour (a little bit at a time) until a thick dough forms – you may need add a little bit of water to get the rich constancy. Transfer to a lightly floured surface and knead the dough for 1-2 minutes. Grease your bowl with a bit of oil and place the dough back in there. Cover with a tea towel and set aside to rest for an hour.

In a meantime pre heat your oven to 180 degrees and grease your baking tray with a little bit of coconut oil.

To make the chocolate tahini spread, melt your chocolate then add it to medium sized bowl along with the tahini, plant milk, cinnamon and coconut sugar. Mix to combine.

Once dough has been resting for an hour, turn the dough out onto a lightly floured surface – roll the dough into a rectangle (should be around 1cm thick.)

Spread 3/4 of the chocolate tahini mixture onto the dough and tightly roll into a cigar. Cut the dough into 8 even portions and place on the greased baking tray. Cook in the oven for around 20-25 minutes until golden. Once removed from the oven add the last of the chocolate tahini mixture and enjoy!

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