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Tribal Moon Cacao Tahini Cookie

Cacao Tahini Cookie

What makes this cookie so special? It’s baked in a skillet! Think of this as a giant cookie that’s great to share with family and friends. It’s a fun and easy recipe that you have to try!

Ingredients

  • ¼ cup Tribal Moon Cacao powder
  • ⅓ cup Tahini
  • 3 Tbs. confectioners’ sugar
  • 6 Tbs. unsalted butter, softened
  • ½ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup of Tribal Moon Cacao Nibs

Instructions

  1. Preheat the oven to 325°F. Position a rack in the center of the oven
  2. In a small bowl, whisk the tahini and confectioners’ sugar until combined. Set aside.
  3. In a large bowl, combine the butter and the two sugars with a hand mixer or standing mixer, until smooth.
  4. Add the egg and vanilla, and mix until smooth.
  5. Add the flour, cacao, baking soda, and salt, and mix to combine.
  6. Fold in the chocolate.
  7. Transfer to a heavy-duty 8-inch ovenproof skillet, and smooth the top.
  8. Dollop the tahini mixture on top of the cookie dough, and swirl together with the tip of a knife or a skewer.
  9. Bake until the tahini no longer looks wet and the top cracks a bit, 35 to 38 minutes.
  10. Let cool slightly before serving.
  11. Top with your preferred toppings and enjoy!

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun

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