A paste made from ground sesame seeds, tahini is the perfect addition to a frozen “nice” cream. The crunchy pieces of pecan and sweet pineapple in this recipe add pleasant complexity to the creamy tahini.
This vegan dessert features creamy layers of blueberry and vanilla “cheesecake” atop a naturally sweet crust of Medjool dates, pecans and slightly salty roasted almonds. Topped with fresh blueberries and coconut shreds.
Don’t forget dessert when grilling. This treat comes together quickly and cooks on its own while you eat dinner. Add a summer beverage of sparkling water garnished with roasted strawberries as an after-dinner refresher.