Cakes & pastries

Histamine free Coconut Tahini Cookies

Name: Histamine free Coconut Tahini Cookies
Prep time: 15 min
Total time: 15 min
Yield: For 12 - 15 cookies
Ingredients: 200 g Rapunzel coconut grated; 1 tsp Rapunzel bourbon vanilla; 1 pinch Rapunzel atlantic sea salt fine; 130 g Rapunzel Tahini (sesame butter); 120 g Rapunzel coconut oil virgin; 150 g rice syrup; 12 - 15 Rapunzel european almonds

Nathalies Cuisine

15 Min.

For 12 - 15 cookies

Vegan

Info

Perptime 15 Min.
Cooltime 30 Min.

Ingredients

Portions

200 g Coconut grated
1 Bourbon vanilla powder HIH
1 Atlantic sea salt fine
130 g Rapunzel Tahini (sesame butter)
120 g Coconut oil virgin HIH
150 g rice syrup
12–15 European almonds

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Mix the grated coconut, vanilla powder and salt in a bowl. Add tahini, coconut oil and rice syrup and mix well. Place the mass into the freezer for 10 - 15 minutes until the consistency becomes more firm. Form with your hand about 15 cookies and decorate with almonds on top. Freeze cookies for 30 minutes in a freezer before serving. Store extra cookies in an airtight container and keep in freezer or refrigerator before serving.

USED RAPUNZEL PRODUCTS

Coconut grated

Tahini (sesame butter)

European almonds

Coconut oil virgin HIH

Bourbon vanilla powder HIH