Tahini Shortbread

Last week I was having the biggestttt tahini cravings – so I headed straight to the kitchen and found myself whipping up these babies… Sugar-free tahini shortbread! It literally just happened – and they taste so divine. Gluten-free and vegan friendly too plus tahini is full of essential minerals like magnesium, iron and calcium. Make these ASAP!


Tahini Shortbread


Makes: 8-10 shortbread



  • 1/3 cup coconut flour
  • 2 tbsp chia seeds
  • 1/3 cup desiccated coconut
  • 1/3 cup raw almonds
  • 1/2 tsp cinnamon
  • 2 heaped tbsp hulled tahini
  • 2 tbsp stevia powder or maple syrup
  • A big pinch of celtic sea salt
  • 2 dates, pitted (optional)
  • 1/4 cup warm water
  • Extra almonds and cinnamon to dust



  1. Preheat oven to 180°.
  2. Add all ingredients into a food processor and process until it comes together – the mixture should be sticky enough to hold its shape when pressed. If it’s too dry, try adding a touch more water.
  3. Spoon 1 tbsp of mixture onto a lined baking tray and shape into shortbread. Top with an almond. Repeat with remaining mixture.
  4. Bake for 15-17 minutes until golden around the edges.
  5. Drizzle with extra tahini and sprinkle cinnamon.


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