Lately I've been looking back at the last 5 years of eating a plant based diet and trying to figure out what truly worked for me. When my mom told me I wouldn't last 5 weeks, and then said I definitely wouldn't last 5 months, how could it be that I am still going strong 5 years later? Time and time again, I come back to the same one idea- VARIETY. While meal plans are helpful and efficient for day to day planning, in the long run, you need to be able to try new things and change up your favorite recipes all the time. At any given moment I have 4-5 different types of desserts on hand in my freezer to satisfy any type of craving possible! These cookies are often in the rotation and when you make them, you'll understand why!
Chocolate Dipped Sesame Cookies
1 ¼ cup almond flour
¼ cup maple syrup (can reduce to 3 tbsp)
¼ cup sesame seeds
½ tsp baking soda
¼ cup + 1 tablespoon tahini paste (remember that each tahini is different!)
Preheat oven to 350. Combine all the ingredients and bake until lightly browned about 12- 15 minutes. Allow to cool. If dipping in chocolate, freeze for a half hour before dipping.
½ cup cacao powder
½ cup coconut oil or cocoa butter, melted
¼ cup maple syrup (less if you like it less sweet)
Mix everything together, making sure coconut oil is melted. Dip cold cookies into the chocolate and place on a parchment lined tray. Freeze until ready to eat.
(Remember that coconut oil will melt if warm, whereas cocoa butter will stay set at any temperature.