Broiled Blood Orange with Coconut Cream and Black Tahini

I have to say, I feel pretty lucky that my S.O. has been willing to embark with me on this nutrition adventure over the last year. Most of the changes I’ve made, he’s more than willingly gone along with.

We drink more, good quality water. We’ve eliminated dairy, and upped our whole foods. We eat at home 95% of the time, and we barely ever buy prepackaged foods anymore. It sounds like a lot, but it’s been a slow progression.

But we both agree, our next adventure: quitting sugar.

For anyone who has even ever thought about trying this, I’m sure you realized: it’s in everything. Your salad dressing. Your pasta sauce. Your crackers. Everything. 

Not only is sugar highly addictive, but it’s also is hard on your liver. It’s a contributing factor to heart disease, and is also indicated as a risk factor for cancer. It’s just got to go. 

So how about trying this snack on for size? It’s sugar free, but it covers all the bases: it’s slightly sweet, citrus-ey,  salty, and creamy.

Ready for the recipe?

Ingredients: 

• Two – three blood oranges, sliced
• 1 can of coconut milk (or cream)
• 1/4 tsp of vanilla

Well, first things first: put one can of coconut milk (or coconut cream) in the fridge for at least 4 hours.

You are welcome to use store bought tahini, but this black tahini is oh-so-good, if you are willing to give it a try. 

Black Tahini: 

• 1 cup black sesame seeds
• 1 tbsp olive oil
• 1 tbsp sesame oil
• A pinch (or two) Himalayan salt

Directions: 

Toast sesame seeds in a pan on medium heat – you’ll have to watch these closely and really use your nose, as it is difficult to see them toasting due to their colour. This should take less than five minutes. Once you are done, transfer them to a food processor and mix on high for about two minutes. It should become paste-like in texture. Put the processor on low and slowly add olive oil and sesame oil – I used 1 tbsp of each to get my desired consistency, but feel free to use your discretion. Add a pinch (or two) of Himalayan salt as well.

Take your coconut milk or coconut cream out of the fridge. If you used the milk, scoop out and separate the solid cream into a bowl. If you used the cream, you are good to go. Add about 1/4 a tsp of vanilla extract and whisk until whipped and soft peaks begin to form.

Turn your oven onto high broil. Put sliced blood oranges on a pan on top of some parchment paper, and put in the oven for 1.5-2 minutes. These will broil up quickly – don’t forget about them!

Then take them out of the oven and let them cool for a couple of minutes (3-5). Then, go ahead and add your desired amount of black tahini and coconut cream – and don’t worry, you’ll have tons of leftovers of each.

If you used canned coconut milk, please – don’t throw out the remaining liquid! Throw it in a smoothie, a soup – get creative! Just don’t waste all that goodness!

Is it art or is it food? I would ask: can’t it be both? Either way, it’s a beautiful snack to share with someone who is already sweet enough.

ps…. I ate it all by myself.

Sorry Matthew! I’ll make more sugar free treats in the weeks to come, I will!

If you aren’t already, give me a follow, I post cool recipes like this on the regular.

Thanks for stopping by you guys!