Ingredients: 100g Med Cuisine Natural Tahini 100g Med Cuisine Silan Date Syrup 150g ground almonds 1 tsp baking powder 2 tbsp cocoa powder 4 tbsp sesame seeds (for coating) Instructions: Prepare the Dough: In a food processor, combine the tahini, date syrup, ground almonds, baking powder, and cocoa powder. Blend until the mixture is well combined and forms a unified dough. (You can also mix the ingredients manually in a bowl if preferred.) Shape the Cookies: Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper. Take small portions of the dough and roll them into balls, about 2-3 cm in diameter. Roll each ball in the sesame seeds until evenly coated. Bake: Arrange the coated balls on the prepared baking tray, spacing them well apart to allow room for slight spreading. Bake in the preheated oven for no more than 10 minutes. The cookies should be just set and not overbaked to maintain a soft texture. Cool and Serve: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
