Tahini Choccy Bickie

These moreish bickies are fudgy, a little sweet and a tad crunchy, plus they're free of gluten, dairy and refined sugar.

These bickies are fudgy, not too sweet, and have a little crunch from the sesame. They’re better the next day, unless eaten straightaway with the melted choc chunks. They're free of gluten, dairy and refined sugar, but you’d never know!

Makes 24 small biscuits

½ cup dates, soaked in boiling water for 5 minutes, then drained

¾ cup tahini

½ cup coconut oil, melted

3/4 cup coconut sugar

3 eggs

1/2 cup brown rice flour

1/2 cup almond meal

3/4 cup cocoa

11/2 tsp baking powder  

1/2 tsp salt

100g dark chocolate, chopped (minimum 70%)

½ cup walnuts, chopped (optional)

Sesame seeds, to coat

Preheat oven to 180°C. Line a baking tray with baking paper

In a food processor*, blend dates, tahini, melted coconut oil and coconut sugar until well blitzed and creamy. Add eggs and pulse until just incorporated — minimal mixing is best. Add all the dry ingredients, except the chocolate, and blend until combined.

Take your processor blade out, add chocolate and walnuts (if using), and stir to incorporate.

Use a tablespoon of mixture to form a ball, then roll in sesame seeds and press down with two fingers. Bake the tray of biscuits for about 8 minutes or until nicely cracked on the top (slightly undercooked is better), then place on a wire rack to cool for 15 minutes. Best eaten within two days. Store in an airtight container. You can freeze any dough in balls, and bake them fresh when you want a warm chewy cookie.

* If you don’t have a food processor, you can mix with a fork or whisk — just ensure the dates have been soaked in hot water for 5 to 10 minutes and are mashed really well.

Recipe & photography by Sage & Grace