Chocolate Tahini Biscuits

Serves: 10|Prep: 10 mins minCook: 10 min min

A great way to get nutrient dense Tahini into your children’s diets, meet my new Chocolate Tahini Biscuits. Rich in calcium, zinc and iron these new ‘treats’ are perfect for school, fussy eaters and are a delicious vegan, plant-based treat. They sure tick a lot of boxes, why not give them a try and get the kids involved in rolling the dough and making the biscuit shapes for a sensory activity with a scrumptious end product.

Ingredients

Method

1.5 cups pumpkin seed meal (or almond meal for a non-school friendly version)
1/3 cup tahini
1/2 cup maple syrup or raw honey
1/2 tsp baking soda
1 tsp vanilla extract
2 tbs cacao or carob or one tbs of each (optional)
1/4 tsp sea salt

1.	Preheat oven to 180°C and line a baking tray with baking paper.
2.	Combine all ingredients in a food processor until a soft dough forms.
3.	Spoon out tablespoons of dough and form into balls.
4.	Place them onto the baking tray and flatten with your hand.
5.	Bake for 10 mins. Biscuits will come out soft and then harden and crisp once cool. For a crispier texture bake for longer.

Tip:

Once your child is used to the flavour, increase tahini to 1/2 cup to up the protein and nutrient content. For babies leave out maple syrup and replace with 4 Medjool dates. Swap pumpkin seed meal for almond meal for a non nut-free option.