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Raw Vegan Tahini Cookies

4.5 from 2 votes



  • ¾ Cup Tahini
  • 1 and ½ Cup Whole Raw Almonds sprouted preferred
  • ¼-1/3 Cup of Honey or Agave Nectar used to sweeten to taste
  • Raw Sesame Seeds

Chocolate Filling:

  • ½ Cup Coconut Oil
  • 1 Tablespoon Honey or Agave
  • 4 Tablespoon Raw Cocoa Powder


For The Cookies:

  • In a food processor, grind up almonds until they have broken into large crumbs. Then add tahini and grind until the mixture starts to ball up.
  • Turn out into a mixing bowl and season with sweetener 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.

Chocolate Filling:

  • While the cookies are setting, melt coconut oil in a saucepan. Add cocoa powder, vanilla extract, and sweetener. Wisk 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.