Cacao Bloom Tahini Cookies

Ingredients

• 100g of Maple Syrup
• 120g of Tahini
• 1 dash of Vanilla Extract
• 28g of Erbista Cacao Bloom Powder
• 24g of Coconut Flour
• 40g of Dark Chocolate (chopped into small chunks)
• Sesame Seeds

Method

1. In a medium sized bowl, combine the Maple Syrup, Tahini and Vanilla Extract using a whisk.

2. Add a pinch of salt and sift in your Erbista Cacao Bloom Powder and Coconut Flour.

3. Fold the mixture whilst slowly introducing the chopped Dark Chocolate.

4.Cover the bowl and place in the fridge for 1 hour.

5. Preheat your oven to 170°C and prepare a baking tray with baking paper

6.  Use a table spoon to portion small balls of mixture onto the baking tray (you may wish to use your hands to roll the mixture into small balls for optimal shape and consistency)

7. Toss the sesame seeds over the small portions of the mixture and then gently flatten with a spatula.

8. Place in the oven for 8-10 minutes.