Sesame seeds have long been prized for their nutty flavour and nourishing oil, which is used in many traditional medicines for its healing properties.
Just a handful of these tiny super seeds delivers a big hit of phenolic antioxidants, minerals, vitamins and protein.
Needless to say, these deliciously chewy sesame squares are a filling, nutritious snack. They’re very quick and easy to whip up, and taste heavenly with homemade chocolate drizzled on top.
220 g (8 oz/1½ cups) sesame seeds
45 g (1½ oz/½ cup) desiccated coconut
80 ml (2½ fl oz/¹⁄₃ cup) rice malt syrup
3 tablespoons softened coconut butter
125 ml (4 fl oz/½ cup) melted coconut oil
85 g (3 oz/¾ cup) raw cacao powder
60 ml (2 fl oz/¼ cup) maple syrup
Place the sesame seeds, coconut, rice malt syrup and coconut butter in a food processor. Pulse until the mixture is well incorporated and sticks together.
Press the mixture into a tray or slab tin, measuring about 34 x 23 cm (13½ x 9 inches) and 5 cm (2 inches) deep. Freeze for 2–3 hours, or until firm enough to slice cleanly.
Combine the chocolate swirl ingredients in a bowl and whisk until well combined. Slice the sesame mixture into squares or rectangles, and use the chocolate to make decorative patterns on top.
The sesame squares will keep in an airtight container in the fridge for up to 1 week, or in an airtight container in the freezer for 6–8 weeks.
For more recipes from Taline Gabrielian’s cookbook, check this out:
Images and recipes from Hippie Lane: The Cookbook by Taline Gabrielian (Murdoch Books RRP $39.99)