Gluten-free flourless chocolate tahini cookies, made vegan and date sweetened. These easy sesame cookies have a dark chocolate centre and need just a handful of ingredients.
Course Chocolate, Cookies and Bars, Dessert, Desserts, Pantry Recipes
Preheat the oven to 180°C (350°F) and grease or line a large baking sheet.
Add the dates to the bowl of a food processor fitted with a blade attachment and blend on high speed until smooth. Alternatively, use a fork to mash them.
120 grams soft dates
Add the remaining ingredients and mix until very smooth and a ball of dough forms. The dough should be soft but hold its form.
Roll the dough into small balls about the size of a ping pong ball. Coat each ball in sesame seeds and set onto the prepared sheet. Use your thumb to press an indent into each cookie, then place a square of chocolate into each.
Sesame seeds, 12 squares dark baking chocolate
Bake the cookies for 10-12 minutes, or until the sesame seeds are golden and the cookies are slightly firmer to touch. Remove from the oven and cool for at least 10 minutes on the tray before removing to cool fully on a rack. They will be rather delicate until fully chilled.