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:

1. 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.)

2. 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.

3. 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.

4. 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!