These cookies are a real delight - with a fudgy inside and a lightly crisp outside. Tahini gives a beautiful richness and the apricot and chocolate are a divine combination. Instead of perfectly uniform chocolate chips, I prefer to roughly chop some bittersweet dark chocolate into small pieces. It gives the cookies a lovely rustic look and every now and then you bite into a really big chunk - it’s the best! This recipe is gluten, grain and dairy free as well as vegan. Great for everyone!
I shared the recipe for these perfect little bites over on the Snack Pack blog too. If you've not encountered Snack Pack before - go check them out. Nick and Monique have an amazing business keeping busy people stocked up with healthy treats. They deliver incredible snacks to your home or workplace. Paleo, vegan, gluten free, just hungry - they've got it all sorted.
I hope you're having a lovely week. Kelly x
Apricot, tahini & dark chocolate cookies
1 1/4 cup apricots - roughly chopped and soaked overnight prior in hot water.
2 1/2 cups ground almonds
1/4 cup tahini
1 Tbsp coconut oil - melted
3 Tbsp water - can be some of your apricot water
pinch sea salt
1/4 tsp nutmeg
1 tsp vanilla extract
generous 1/2 cup roughly chopped dark chocolate - more if you’d like.
sesame seeds to sprinkle on top - optional
Preheat an oven to 160 degrees celsius
Place the drained apricots, water and half the almond meal into a food processor and process to blitz the apricots into a rough puree. This may take a few minutes and you’ll need to scrape the sides. As the apricots are the only sweetener you want to make sure they are well dispersed through the cookie dough.
Add all the remaining ingredients (except the chocolate) and process to combine well.
Place your cookie dough into a large bowl and mix in the chocolate by hand.
Carefully roll large teaspoons of cookie dough into balls and place on a lined cookie sheet. Use your fingers or a fork to flatten slightly. Leftover bits of chocolate can be lightly pressed into the top of your cookies.
Sprinkle lightly with sesame seeds.
Bake for 12-15 minutes. Watch your cookies carefully as they’ll burn quickly.
Your cookies will be very delicate until cooled. Handle gently.
Store in the fridge for up to five days. They freeze brilliantly.