Chocolate Tahini Thumbprint Cookies (Edit recipe)

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Chocolate Tahini Thumbprint Cookies.

Made from real food ingredients and no flour needed.

The base is made from pecans and cacao nibs lending a perfectly soft and crunch cookie. Then it is filled with fudgy chocolate tahini sauce.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 12-14

Ingredients

Thumbprint Cookies

2 cup Pecans, halves
0.5 cup Organic, Raw Cacao Nibs
1 Tbsp Chia Seeds
0.5 tsp Baking Soda
0.25 tsp Sea Salt
0.25 cup Pure Maple Syrup

Chocolate Tahini Fudge

4 oz Dark Chocolate, melted
3 Tbsp Tahini

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 and line a baking sheet with parchment paper.
Add the pecans, cacao nibs, chia seeds, baking soda and salt to a food processor and pulse for 10-15 seconds or until everything is coarsely chopped. Add the maple and pulse until the dough starts to form in to a ball.
Scoop out a tablespoon of dough and roll in to a ball and place on the baking sheet. Use your thumb to make an imprint in the middle of the cookie. Repeat with the remaining dough.
Cook for 8-10 minutes or until slightly browned around the edges and remove from the oven. You may need to use your thumb or the back of a spoon to make an imprint again after it rises in the oven.
Melt the chocolate and mix it with the tahini.
Scoop 1-2 teaspoons of the chocolate filling in to each cookie. Place in the refrigerator until chocolate has set completely. Top with sea salt flakes if desired.
Store in the refrigerator until ready to eat. You can eat them cold or leave on the counter for 10-15 minutes or until chocolate has softened.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	222
Fat:	18 g
Carbohydrates:	14 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	106 mg
Fiber:	6 g
Sugars:	4 g
Calculated for total recipe.