Sesame King Tahini Review and Giveaway

Let’s talk about one of my all time favorite ingredients to use in the kitchen.

When I was little, I probably would have said that my favorite “ingredient” was pop-tarts or any kind of sugary cereal.

Boy, have I come a long way.

I use this ingredient practically every day.

It’s tahini, otherwise known as sesame seeds that are pulverized to form a creamy, smooth, seed butter.

It’s used a ton in Middle Eastern cooking.

I use it to make hummus, salad dressings, and as a little sauce for my vegetables.

It can also be used to make baba ghanoush and halvah.

So, when I was contacted by Sesame King to sample some of their tahini flavors…I was floooored!

Seasame King Tahini is made from only the purest, natural, sesame seeds.

It’s also gluten-free and Non-GMO!

It’s absolutely delicious on bread, right from the jar, and the perfect addition to your favorite recipe.

I chose to try the Roasted Tahini and Garlic Tahini flavors.

Sesame King also offers flavors such as Light Roast, Honey, Cajun, and Tomato Basil.

Seriously, I wanted to try them all after my experience with the roasted and garlic flavors.

The garlic flavor was perfectly seasoned, not overpowering at all and added the perfect flavor to my garlic hummus, without actually having to add more garlic.

I used the roasted flavor to make my chickpea salad which was absolutely life changing!


These little delicate chickpeas are paired with zesty red onion


and tossed in a creamy, tangy, apple cider vinegar/tahini dressing.


Oh yes.

The best part about all of this?

I’m about to give you the chance to try two jars of any flavor of Sesame King Tahini that you want!

To ENTER this giveaway, you can choose to do one or all of the following (make sure to enter a separate comment for each thing that you do).

1. Comment on which two flavors of Sesame King Tahini you would want to try and what you would use it for.

2. Like Sesame King Tahini on Facebook .

3. Like Mangia on Facebook.

4. Tweet the following: “I just entered to win two jars of @Sesame_King Tahini from @misschelsmangia! Enter now to win!”

If you can’t wait to enjoy some of this outstanding tahini, head on over and purchase a few jars!

I will announce the winner this Friday, July 10th!

Happy Entering!

This giveaway is now over. Dandi D, you are the winner! I will be contacting your shortly to claim your prize!


Tahini Chickpea Salad
Recipe type: Salad, Side
Cuisine: American, Mediterranean
Prep time: 
Total time: 
Serves: 2-3
The perfect refreshing salad for summer, chickpeas tossed in a creamy tahini dressing and seasoned with Italian spices, salt, and pepper. Gluten-free, vegan.
  • 2 T. Sesame King Tahini (I used the roasted flavor)
  • 2 t. apple cider vinegar
  • warm water, as needed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • ½ cup red onion, chopped
  • 1 T. Italian seasoning
  • salt and pepper, to taste
  1. In a small mixing bowl, combine the tahini, apple cider vinegar, and just enough water to create a semi-thin dressing. I used about 1-2 teaspoons.
  2. In a large bowl, combine the beans, onion, and seasoning.
  3. Pour the dressing over the bean mixture and toss to coat evenly.
  4. Season with salt and pepper.
  5. Chill in the refrigerator or eat immediately.




Let me tell you what happened last Friday.

Well, all week I had been baking/cooking when I got home in the afternoons and trying* to brush up on my photography skills but seriously…I just ended up on the floor, spatula in one hand, camera in the other, basically having an anxiety attack.

So, I took a deep breath and said, next week…next week I will write posts and chat it up with y’all.

Oh, and then last Friday happened where I lost my mind and forgot that it was my 4-year BLOG ANNIVERSARY!

I can’t believe it’s been 4 years!


If you don’t know my story, my baby seester and I had moved in together while we were both at college.

My seester studied abroad one summer in Belgium and came back sick as a dog.

Living off of a diet of belgium waffles, nutella, and whipped cream didn’t seem to rock her world in the stomach department if you know what I’m saying.

After rounds of testing, she was diagnosed with celiac disease.

Our reaction was pretty much “what the? is celiac disease?”

Growing up in an Italian family where bread and pasta are religious artifacts, we knew this was not going to be a walk in the park.

So, I got in the kitchen and started to learn about gluten-free cooking and baking.

Being busy college students, it was tough to always have time to cook and bake, especially when you are buried under term papers.

So, I started this blog, to chronicle my journey with my seester as we cooked/baked gluten-free.

At the same time, I learned more about myself than I remotely anticipated.

Mangia has truly become a place where I have developed a voice, a self-confident one at that.

It is my home.

It is where I come to share my recipes, thoughts, ramblings, mental breakdowns, pet peeves, and all of the above with all of you, my beautiful, awesome, internet friends.

My goal is that Mangia will continue to be a where you feel at home, a warm, friendly, environment, where you can come to drink a cup of coffee, chat with me, and leave with a delicious recipe.

The more people I can reach, the better.

Let’s have breakfast together this morning.

It’s all about the seeds today.


Because today, we are making paleo granola.


With coconut too!


I’m straight up tossing this with tahini and melted coconut butter.


Oh, and maple syrup.




this stuff is legit!


Crispy seeds, toasted coconut flakes, a pinch of salt, and oh the tahini, coconut butter, maple syrup smash-bang…


it’s pretty much out of this world.


Plus, these babies like to clump together after cooling, making little clusters of crunchy heaven.


This recipe creates baller status.


Believe me…

that is a title you want and need. 😉

5.0 from 2 reviews
Seeded Coconut Tahini Clusters
Recipe type: Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
4 types of seeds + coconut flakes, tossed with tahini, coconut butter, and maple syrup for the perfect crunchy granola clusters, without oats! Gluten-free, nut-free, grain-free, paleo, vegan. Eat as a snack or with breakfast over yogurt, fruit, or your favorite dairy-free milk.
  • ½ c. raw sunflower seeds
  • ½ c. raw pepita seeds
  • ½ c. raw sesame seeds
  • ¼ c. chia seeds
  • 1 c. unsweetened, coconut flakes
  • 1 t. ground cinnamon
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • 1 T. melted coconut butter
  • 1 T. tahini
  • ¼ c. pure maple syrup
  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine all of the ingredients, mixing until everything is evenly coated.
  4. Spread the mixture out evenly onto the prepared baking sheet.
  5. Bake for 20-25 minutes, tossing the mixture every 5 minutes, to avoid burning.
  6. Cool the granola completely before removing.
  7. Store in a glass or airtight container/jar.


Out of my Mind

Sometimes i’m pretty sure that i have lost my mind.

Like when I’m in the midst of taking photos for the blog and then I delete some pretty important step-by-step recipe photos that I needed for today.

Yep, that’s me.

So, today all I have is the end product photos for you.

And I had some really mouth watering photos of me pouring tahini, maple syrup, and honey all over some cashews.

But, these pics will just have to suffice. 🙂

Because let me tell you….you need this recipe.

I don’t know why I hadn’t thought of using tahini before on roasted nuts.

Tahini…a.k.a. sesame seed butter is basically my life. I use it to make dressings, drizzle it over fresh vegetables, and I’ve even used it to make cookies and muffins.


Now, I’ve figured out a way to incorporate it into these honey roasted cashews.

It’s like using oil, but instead, you’re using tahini.

Because you are awesome like that.


Warning: this stuff is highly addicting.


Sweet, nutty, crunchy,


crispy, & salty.


Pretty much the perfect combination of all things delicious. 🙂


Tahini Honey Roasted Cashews
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
Cashews, roasted in creamy, tahini, tossed in maple syrup, honey, and finished off with sea salt, cinnamon, and coconut sugar. Gluten-free, paleo.
  • 2.5 c. raw, unsalted cashews
  • 2 T. pure honey
  • 1.5 T. pure maple syrup
  • 1.5 T. tahini
  • 1 t. salt
  • 1 t. pure vanilla extract
  • ¼ t. ground cinnamon
  • 2 T. coconut sugar
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the cashews in a large mixing bowl.
  3. Place the honey, maple syrup, tahini, salt, vanilla, and cinnamon over the cashews and mix until all of the cashews are evenly coated.
  4. Spread the cashews evenly on the prepared baking sheet.
  5. Bake for 6 minutes, then remove, the pan, rotate, and bake for an additional 6 minutes.
  6. Remove from the oven, place in a clean mixing bowl, toss with the coconut sugar and let cool completely.
  7. Store in glass jars once completely cooled.


A little bit Crazy.

 I absolutely love rainy days.

Especially when thunder and lightening are involved.

It’s a time where I can have an excuse to stay inside and do absolutely nothing.

This thing that I call “doing nothing” usually involves some baking, cooking, reading, and heavy Net-flixing.

Last week was super rainy.

Just how I like it.


Definitely a week to make muffins.


This banana muffin cannot get any more tender…we avoid that moist word around here.


Then, I might have got a little bit crazy and made them flour-less by using tahini (a.k.a. sesame seed butter) in them.


I know that you are probably thinking that tahini only belongs in things like hummus.


Think again.


It’s savory, it’s sweet…the best of both worlds.


You want this versatile muffin in your recipe book because you can eat it with a bowl of chili or with a drizzle of maple syrup for breakfast.


You really can’t go wrong.

Flourless Vanilla Bean Tahini Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Melt in your mouth muffins chock full of ripe, sweet banana, fresh vanilla bean, and sesame seed butter for a flour less treat! Gluten-free, paleo, refined sugar-free, nut-free.
  • 1 large, very ripe banana, mashed
  • ½ c. tahini
  • 1 large egg
  • ¼ c. coconut sugar
  • ½ t. baking powder
  • ½ t. baking soda
  • seeds of 1 vanilla bean
  • coconut butter or extra tahini, for topping
  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and grease the liners w/ cooking spray.
  2. Place all of the ingredients in a large mixing bowl and mix until smooth.
  3. Divide the batter evenly among the muffin cups.
  4. Bake for 18-20 minutes, or until slightly golden on top, and a toothpick inserted into the center of each muffin comes out clean.
  5. Let cool slightly, top w/ a drizzle of coconut butter or tahini.


Dear Uncle.

 I’ve said it over and over again.

I mean, how many times do I have to repeat it?

I have a particular uncle who loves to intervene in my life.

He’s Italian.

He’s also nosy.

They go together.

Let’s just get to the point, he loves to pry in my “relationship status” business.

He tried to hook me up w/ his friend months ago when I politely asked him not to.

Then I get some random email from the guy, like hey, let’s meet up.

Thank goodness our schedules didn’t work out.

I might have made mine not work out ;).

I was/still not looking to be in a relationship.

Do I look desperate?

Dear Uncle, why do you feel the need to ask me my age and then proceed to tell me you need to set me up w/ the exact same guy or any guy for that matter as if I need to be married off tomorrow?

Then I get another email from the guy at the beginning of this week.

Coincidence? I think not.

I don’t even have the heart to write the email back and say thanks for trying, but I don’t need to be my uncle’s project.

K thanks.

Dear Uncle, I’ve done pretty damn well on my own thank you.

I think I can manage.

I’m doing me right now.

While I wish I had the time for a committed relationship, I don’t.

I don’t have the time to worry about some guy that needs me to be there every second of every single day.

I’m headed to nursing school and that is what is on my mind.

If I happen to meet that special man along the way, that’s just peachy too.

I love my single gal nights.


Lately, they have involved chocolate.


Oh what’s that you say my imaginary boyfriend? You don’t like chocolate.


Thank goodness we are not together “for real.”


It’s great not having to worry about what a boyfriend would want for dinner.


It’s also amazing to be able to watch Real Housewives of Whatever I’m Feeling Like


and not get whip-lash while having someone switch back and forth between ESPN and Top Gear.


Oh, wait…my dad does that.


Don’t get it twisted.


I can’t wait for the day I have a boyfriend/husband/whatever to love.


But that is not tomorrow.


Gaaaaawd I hope he likes chocolate.

5.0 from 2 reviews
Single Gal Deep Dish Molten Chocolate Cake
Recipe type: Cake, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
Smooth, buttery tahini mixed w/ cocoa powder and studded w/ mini chocolate chips for the perfect chocolate fix without the guilt. Gluten-free, paleo, nut-free, vegan, refined sugar-free!
  • 1 T. coconut flour
  • 1 T. cocoa powder
  • pinch of baking powder
  • 1 t. tahini
  • 1 t. pure maple syrup
  • 2 T. light coconut milk
  • vegan mini chocolate chips, for topping
  • coarse sea salt, for topping
  1. Preheat the oven to 350 degrees F.
  2. Grease a ramekin, mini non-stick pan, whatever you have w/ cooking spray.
  3. In a small mixing bowl, combine the coconut flour, cocoa powder, baking powder, tahini, maple syrup, and coconut milk until smooth.
  4. Pour the batter into the prepared pan.
  5. Gently press the chocolate chips into the batter.
  6. Bake for 18-20 minutes or until golden and slightly jiggly in the center.
  7. Let cool for about 5 minutes.
  8. Sprinkle w/ a pinch of sea salt.
  9. Devour.

Nutritional Facts (1 cake): Calories: 123, Total Fat: 6.5g (2.6g Saturated Fat), Sodium: 51mg, Potassium: 128mg, Total Carb: 16g, Dietary Fiber: 5g, Sugars 7g, Protein: 4g