Black Sesame Tarts

by Buffy-Ellen Gill

​Wondering how to use our black tahini? These sesame tarts from the lovely Buffy-Ellen Gill are a gorgeously unique and show-stopping dessert, bound to impress dinner party guests! Not only are they a fabulous source of calcium, protein, iron, magnesium and healthy plant-based fats, they’re low in sugar, and delicious too!



  • 1 cup almonds
  • 1 cup dates
  • ½ cup sesame seeds
  • 2 tbsp Chantal black tahini
  • 1-2 tbsp Chantal coconut oil (melted)
  • ¼ tsp vanilla powder
  • 1/8 tsp Chantal fine sea salt


  • 1 ¼ cup cashews (soaked for 1-2 hours)
  • ½ cup water
  • ½ cup Chantal coconut oil
  • ¼ cup Chantal black tahini
  • 3 tbsp Chantal brown rice syrup
  • 1 tsp vanilla extract
  • 1/8 tsp Chantal fine sea salt



1. Blitz the almonds, half of the sesame seeds (1/4c) and dates in a food processor until finely ground and starting to form a paste.

2. Add black tahini, coconut oil, vanilla powder and sea salt and blend again until the mixture sticks together between your fingers. Add remaining sesame seeds and blend on low until combined.

3. Press evenly into 6x10cm tart tins lined with biodegradable clear wrap, on the base and up the sides until they are about 5mm thick on each side. Place in the freezer to chill while making the filling.


1. Blend all ingredients except the coconut oil in a high speed blender until super smooth, scraping down the sides as needed. Then, pour in coconut oil slowly while blending, allowing it to emulsify into the mixture.

2. Remove the bases from the tins and place on a flat tray, then pour the filling evenly into each. Place in the freezer for a few hours to set, or in the fridge overnight.

More Recipes You May Like