Sesame Snaps with Dark Chocolate Recipe
Delightfully crunchy and naturally sweet sesame snaps made with toasted sesame seeds, tahini, and maple syrup, finished with a decadent layer of melted dark chocolate. These sweet treats are easy to prepare and perfect for a wholesome snack or a sophisticated dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 12 sesame snaps
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Sesame Snap Mixture
- 100 g / 3.5 oz (about ¾ cup) hulled sesame seeds
- 75 ml / 5 tbsp maple syrup (or other liquid sweetener)
- 30 g / 2 tbsp runny tahini
- ¼ tsp fine salt
- ¼ tsp ground cardamom
Chocolate Coating
- 100 g / 3.5 oz 70% dark chocolate
Instructions
- Preheat Oven: Preheat your oven to 170° C / 340° F (or 150° C fan / 300° F fan) and line a couple of baking trays with baking paper to prepare for baking.
- Toast Sesame Seeds (Optional but Recommended): In a dry frying pan over low-medium heat, toast the sesame seeds until they turn golden, stirring frequently to prevent burning. Allow them to cool completely before use to ensure the best texture and flavor.
- Mix Ingredients: In a mixing bowl, whisk together the runny tahini and maple syrup. Then mix in the salt and ground cardamom for added flavor. Add the toasted sesame seeds and stir thoroughly until all seeds are coated in a thick, sticky mixture.
- Shape Snaps: Using a cookie cutter approximately 6.5 cm / 2.5 inches in diameter, shape about a tablespoon of the mixture into 6 circles per tray. If you don’t have a cutter, form rough circles with a butter knife.
- Bake: Bake the trays one at a time for about 9-10 minutes until the edges begin to brown, indicating crispness.
- Shape Edges: Immediately after removing the trays from the oven, use a butter knife to gently push the edges inward to tidy up the shape of the snaps. Allow them to cool completely so they crisp up fully.
- Melt Chocolate: Break up the dark chocolate and melt it in a water bath over low heat, stirring gently until smooth.
- Coat Snaps: Use a pastry brush to evenly coat the back of each sesame snap with the melted chocolate. Let the chocolate set completely before serving or storing.
- Store: Once the chocolate has fully set, store the sesame snaps in an airtight container to maintain crispness and freshness.
Notes
- Toasting the sesame seeds enhances their nutty flavor and adds crunch but can be skipped if short on time.
- You can substitute the maple syrup with other liquid sweeteners such as honey or agave syrup.
- The cardamom adds a subtle warm spice note; omit if preferred.
- Ensure the snaps are completely cooled before applying chocolate for a better finish.
- Store snaps in an airtight container at room temperature for up to a week to maintain freshness.
