Chocolate, sea salt & raw honey cookie
160g buckwheat flour (spelt would also work)
75g almond meal
80ml olive oil
100ml raw honey
Pinch of sea salt
100g dark baking chocolate, chopped
2tbsp raw honey
Preheat the oven to 170C. Line a baking tray with baking parchment.
In a large bowl, mix with a tablespoon the buckwheat flour, almond meal, olive oil, honey and sea salt. The mix will look like wet sand. Take a small handful, the size of a ping pong ball and squeeze the mixture together to form a ball. It will feel a little oily. Press the ball inside a small cookie cutter to form a disc about 1/2cm deep. Proceed with all the mixture. You should get between 16 to 20 discs.
Bake in the oven for 12 to 15minutes or until the biscuits take on a faint shade of brown.
While the biscuits are being baked, place the chocolate into a bowl over a pan of simmering water. The bowl should not touch the water. Leave the chocolate to melt without disturbing it too much. Once melted, add the tahini and honey, stir and leave to cool for 10 to 15 minutes.
Once the biscuits are cooked and the chocolate filling cooled (it should have thickened a little), take half of the biscuits and filled them with the chocolate spread. Sandwich with the other half of biscuits.