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Raw Coconut Tahini Cookies

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by Nathalie
Step by step recipe - 15 Min
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April 4, 2018

Cookies, I love you in all kinds of shapes!

As you already know, I’m basically the cookie monster;). I just love cookies in all kinds of shapes and forms. Since so many of you have made my famous chocolate chip cookies already, it was time for a new recipe, which is perfect for the upcoming warmer days. These raw coconut tahini cookies are just delightful! They are, as the name already suggests raw, which means no need to bake them but to pop them into the freezer instead. They are great if you just have a few minutes to prepare a delicious snack or dessert and the freezer will do the rest of the work.

I always try to have some of these fabulous cookie sin my freezer since you never know when some unexpected guests come over or you are invited and want to bring something.

xx

Nathalie

 

In collaboration with

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Serves 12-15 cookies
Cooks in 15 Minutes
Difficulty Easy

INGREDIENTS

200 g Rapunzel shredded coconut
1 tsp Rapunzel grounded vanilla
Pinch of Rapunzel sea salt
130 g Rapunzel Tahini
120 g Rapunzel coconut oil
150 g rice malt
12-15 Rapunzel almonds

Method:

Place the shredded coconut, vanilla and salt into a large bowl and mix. Add the Tahini, coconut oil and rice syrup and mix well. Place the bowl into the freezer for about 15 min for the mixture to start firming up. Form 12-15 cookies with your hands and place an almond in the middle. Instead of the oven, the cookies come into the freezer for at least 30 minutes before serving. You can store them in an airtight box in the freezer for weeks.

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