Recipe makes 16 bite-sized squares
150g unhulled sesame seeds
50ml agave nectar
- Grind the seeds finely, half at a time, until they are a slightly oily texture and starting to clump together (but not like tahini or nut butter). Our Cuisinart worked just perfectly for this.
- Knead/ stir in the agave.
- Press into a tray (I used a plastic one that some baby sweetcorn had been packaged in) and refrigerate/ freeze until firm and a little dried out. Unfortunately it will go sticky as it returns to room temperature so perhaps it should be eaten up as quickly as possible!
I will make it with half agave, half coconut sugar
I will add almonds/ pistachios/ sultanas/ a swirl of cacao…