There’s nothing more satisfying than a warm cup of freshly brewed tea and a crunchy delicious biscuit. Whether it’s dunked or bitten before or after a tasty sip, tea and biscuits are a perfect match. This Tahini Chocolate Biscuit recipe has quickly become one of my favorite biscuit recipes.
I just absolutely love the way these came out! They have that delectable crunch that is just so damn satisfying! And they taste pretty damn good too 😉
Don’t forget, they’re gluten free, vegan, refined sugar free and so incredibly good for you!
Tahini has so many great uses. I mostly love it in marinades and Asian inspired sauces, but I’d been dying to try incorporate it into a healthy treat reicpe. When my craving for a really crunchy biscuit arose, I decided to experiment with tahini and chocolate flavors. In my opinion, it was a success!
Tahini is a Middle Eastern oily paste made from toasted ground and hulled sesame seeds. It’s also a key ingredient in a delicious hummus recipe, and can be used in many many different culinary ways.
I’ll never forget, my Mom used to make basic butter biscuits when we were young. She used to make massive amounts of them, because they stretch so far. She always used to use a fork to squish the balls of dough into the round biscuit shapes, and so I replicated that memory with these. 🙂 Aren’t cooking and baking memories so wonderful and sentimental!
This recipe uses carob instead of raw cacao for the chocolate flavor. Carob is naturally caffeine free, so this recipe will be great for children. For a delightful Christmas gift, make a batch of these, stack them in a lovely decorated glass jar with a gorgeous label. A gift of healthy indulgence, what could be better?
Benefits of Tahini
- It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
- It’s a good source of Methionine, which aids in liver detoxification.
- It’s one of the best sources of calcium out there.
- It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
- Helps to promote healthy cell growth.
- Prevent anemia.
- Helps to maintain healthy skin and muscle tone.
- It has 20% complete protein, making it a higher protein source than most nuts.
- It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
- It is high in unsaturated fat (good fat!)
- 3 TBS Tahini
- 3 TBS Rice Malt Syrup
- 3 TBS Melted Cold Pressed Organic Coconut Oil
- 3 TBS Carob Powder
- 1/2 TBS Chia Seeds (left to swell in 3 TBS water)(Chia 'egg')
- 1/2 Tsp Pink Himalayan Salt
- 1/2 Tsp Bicarbonate of Soda
- 1/3 Cup Gluten Free Flour
- 2/3 Cup Almond Meal (left over almond pulp from almond milk)
- Pre-heat the oven to 180C
- Start off by adding the chia seeds into a small bowl, add the wter and set aside to absorb the water and swell. This will be the binding agent for the recipe - the chia 'egg'
- Next, place the melted coconut oil into a large mixing bowl. Add the tahini, rice malt syrup and mix together. Slowly add the carob powder and mix further.
- Add the chia 'egg' once it has swelled, and mix through. Next add the salt, bicarbonate, almond meal and gluten free flour.
- Mix all ingredients well until all are combined.
- On a lined baking tray, spoon spoonfuls of the mixture into your hands and roll into balls. I find it's easier to rub a little coconut oil onto my hands first to avoid the mixture from sticking to my palms.
- Evenly distribute the balls over the tray, and using a fork, squish down each ball into a cookie shape.
- Place into the oven and bake for 20 minutes, until golden and cooked through. Times may vary according to different ovens.
- Remove from oven, lightly sprinkle with sesame seeds and allow to cool for 10-15mins.
- Serve with a warm cup of your favorite tea and bask in the deliciousness of your wonderful creation!
- This recipe uses carob (not raw cacao) for the chocolate flavor, hence no caffeine and safe for children.
- You can sprinkle with sesame seeds prior to baking, to ensure they stick to the biscuit, but they will turn brown from the heat.