- ¾ Cup Tahini
- 1 and ½ Cup Whole Raw Almonds sprouted preferred
- ¼-1/3 Cup Agave Nectar, divided used to sweeten to taste
- 1 C Raw Sesame Seeds half black, half white
For The Cookies:
In a food processor, grind up almonds until they have broken into large crumbs. Then add tahini, 1/3-1/4th cup of agave to taste, and sea salt. Pulse food processor until the mixture balls up.
Turn out into a mixing bowl and season with 1/4th to 1/3rd cup of Agave to your taste preference. Add one pinch of sea salt.
Pour sesame seeds into a bowl. Roll 1 inch chunks into balls and dredge in the sesame seeds.
Using your finger, press a small hole into the center of each cookie half way through to make room for chocolate filling. Set aside in the freezer to help firm up the cookies.
While the cookies are setting, melt coconut oil in a saucepan. Add cocoa powder, vanilla extract, and 1 tbsp of agave. Whisk until syrup is formed. Using a spoon, drizzle chocolate into the hole of each cookie.
Place completed cookies in the fridge to allow to firm for a final time.
*These cookies are best enjoyed right out of the refrigerator.
** For longer storage place them in the freezer for up to 3 months.
Serving: 2cookies | Calories: 197kcal | Carbohydrates: 9g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 5mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg