Coffee Maple Tahini Toast

For the Coffee Tahini
1 cup tahini
1/4 cup coffee maple syrup*
1/4 cup fresh tangerine juice

For the Coffee Maple Pecans
1 cup toasted pecans
1 Tbsp coffee maple syrup
1 tsp cinnamon
Iodized sea salt

Ingredients for the Coffee Maple-Tahini Toast
1/2 cup clarified butter (ghee) for toasting
4 pieces delicious crusty bread (we like Cafe Ficelle’s Brioche)
1/2 cup Coffee Maple Tahini

1 cup mixed berries, strawberries sliced and fresh blueberries

For the coffee maple tahini
Add the tahini to a Vitamix or food processor. With the motor on low, drizzle in the coffee maple syrup and orange juice until emulsified, thick and glossy. Pour into a bowl and set aside.

For the cinnamon-maple pecans
Preheat oven to 350 degrees and line a baking sheet with parchment. In a small bowl, toss all of the ingredients until well combined. Toast the pecans until fragrant and toasty, about 10 minutes (you want them toasty, but not burnt… they’ll crisp a bit as they cool!). Remove and cool.

To assemble the toast
Heat a cast iron pan or griddle to medium, add the ghee, and then toast the bread until golden on both sides (you want to retain a soft texture in the middle). Spread a generous layer of tahini over each piece of toast. Divide berries across the toast, then the pecans. Drizzle each piece with a good bit more coffee maple syrup, garnish a sprinkle of flaked sea salt.

COOK'S NOTES: Try Trees Knees Coffee Maple Syrup.