Flourless Chocolate Tahini Cookies (Print Version)
# Ingredients:
→ Base for Cookies
01 -
30g unsweetened cocoa powder
02 -
150g tahini (smooth and runny)
03 -
1 teaspoon vanilla (pure extract)
04 -
120g dates (soft and pitted)
05 -
1 tablespoon olive oil
06 -
2 tablespoons dairy-free milk
07 -
¼ teaspoon soda (baking)
08 -
½ teaspoon sea salt
→ Topping and Filling
09 -
12 squares of dark chocolate (baking variety)
10 -
Sesame seeds for coating
# Instructions:
01 -
Set your oven to 180°C (350°F). Grease up or line a baking tray.
02 -
Pop the dates into a food processor with the blade set up, and blitz them smooth. If you don’t have one, mash them as best as you can with a fork.
03 -
Add the tahini, plant milk, olive oil, vanilla, cocoa powder, salt, and baking soda to the blended dates. Stir everything until it’s smooth and creates a soft dough that stays together.
04 -
Roll chunks of dough into balls about ping pong size. Cover the balls with sesame seeds, then place them on the tray you prepared earlier. Press a little pocket into the top of each ball with your thumb and drop a piece of chocolate in the center.
05 -
Bake them for 10-12 minutes. The cookies should feel slightly firm, and the sesame will have a golden color. Let them cool on the tray for at least 10 minutes before moving them to a rack to finish cooling. They’ll be fragile until they’ve fully cooled.
# Notes:
01 -
Made with dates as a natural sweetener, these cookies combine rich chocolate and nutty tahini flavors.
02 -
Don’t touch the cookies until they’ve cooled completely, or they may fall apart since they firm up as they cool.