Sesame butter is a great alternative to nut butters. It's nutty, earthy, smooth, and so creamy!
Servings: 32 (1-Tbsp.) servings
Roast the sesame seeds. Place the sesame seeds in a dry skillet and roast them over low heat, stirring constantly, until slightly golden and fragrant, about 5 minutes, depending on the size of the skillet. The seeds will start popping and flying off the pan. If you're not sure if the seeds are done, take them off the heat a bit earlier because they can burn quickly.
Let the sesame seeds cool. This step is really important. If the sesame seeds are too hot, they will melt the Vitamix container. Ideally, the seeds would be warm.
Blend. Add the warm roasted sesame seeds into a high-speed blender - I use my Vitamix - and blend on high until smooth and creamy, about 1 minute. The seeds will go from whole to crushed to powdered to clumpy to pasty to creamy. Use the tamper to push the seeds down into the blade as you're blending. Make sure you do not reduce the quantity of sesame seeds if using a Vitamix. You need a minimum amount of seeds in the blender container to ensure the blade works properly.
Store. Leftover sesame butter keeps well in an airtight container in the refrigerator for up to 1 month. For longer term storage, freeze in an airtight container for up to 6 months,
*I recommend white hulled sesame seeds.
**Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Serving: 1of 32 | Calories: 107kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Fiber: 2g | Sugar: 1g