Vegan Raw Tahini Squares

November 24, 2017


Anyone who knows me well will know I LOVE Tahini. My sister declares that I am the only person that can lick it from the spoon. I put it in my smoothies, use it for my favourite salad and steamed veggie dressings and dollop it into houmous.

This recipe was always going to be a winner with me.

I look forward to hearing if you love it too.


Servings: Serves 6 consider making enough for 24 because these are seriously delicious.


  • SLICE:

  • 1 cup cashews blitzed in the food processor until it resembles a fine powder

  • 1 tbsp coconut oil

  • 1 tbsp rice malt syrup or other sugar substitute

  • 2 tsp raw cacao powder

  • 2 tsp tahini paste 

  • pinch of sea salt

  • 1/2 tsp vanilla bean paste (optional but delicious)



  • 1 tbsp coconut oil

  • 1 tbsp raw cacao powder

  • 2 tsp rice malt syrup or other sweetener

How to make it:

  • Start with the choc top by melting the rice malt syrup, cacao and coconut oil together. I melt the coconut oil over a bowl of hot water but mostly I prefer living in a country where my coconut oil is always liquid.

  • Pour 1-2 tsp into each silicon mini muffin tray (about 2mm high). Put in the freezer to set.

  • For the tahini slice, melt rice malt syrup and coconut oil together in a small bowl over simmering water and stir into the cashew powder along with the cacao, tahini and vanilla.

  • Roll into small balls and press onto the set choc top and press to even out. See if you can avoid licking your fingers!!!!

  • Place into the freezer for 15 minutes, eat and enjoy


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