Posted on: June 12, 2014 Posted by: Joven Comments: 0

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!

Next time:

I will make it with half agave, half coconut sugar

I will add almonds/ pistachios/ sultanas/ a swirl of cacao…

Leave a Comment