Black sesame cakes

by Merel & Tessa

Warning: addictive!

These creamy power tartlets are packed with calcium, essential amino acids, iron and magnesium. They get their spectacular black color through the black sesame seeds that we use. These black seeds have a somewhat richer and nuttier taste than the white variant.

More calcium and iron than in milk and meat

Sesame seeds are full of calcium (900 mg per 100 g). There is even more in them than in a glass of cow’s milk. In addition, it is bursting with protein, iron (15 mg per 100 g, which is 5x more than in red meat!) and magnesium.

In this recipe we grind the sesame seeds into a paste (tahini). Because it is finely ground, your body can absorb the minerals more easily. We like to use tahini in dressings and dips because it provides such a creamy structure. And because this way you can easily benefit from all the positive health effects of these power seeds.

We do not bake these cakes, which means that all nutrients and enzymes are retained to the maximum so they become extra powerful.

Black sesame cakes

Warning: addictive! These creamy power tartlets are packed with calcium, essential amino acids, iron and magnesium. They get their spectacular black color… Recipes gluten-free cake European Print
Porties: 4 Bereidingstijd: Wachttijd:
Voedingswaarden: 345 calorieën 15 vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 100 g fresh dates, seeded
  • 100 g mulberries, dried
  • 3 tbsp cocoa powder
  • 1 tbsp white sesame seeds
  • 80 g cashews, soaked in water for about 1 hour
  • 50 ml of water
  • 50 ml maple syrup
  • 2 tsp vanilla extract
  • 10 g black sesame seeds * + 1 tbsp extra for decoration

BEREIDINGSWIJZE

1. Put the dates, mulberries and cocoa in the blender or food processor and grind into a coherent dough. Divide the dough into four parts and push them into the cake tins. Mix the white sesame seeds with 1 tablespoon of black sesame seeds. Push in the edges of the cake tins so that they are completely covered with black and white speckles. Put in the freezer while you make the filling.

2. For the filling, put the (rinsed) cashew nuts together with the water, maple syrup, vanilla extract and the black sesame seeds in the blender. Grind until you get a nice creamy consistency. The more powerful your blender, the creamier the consistency. We used the high speed blender from Bianco di Puro for this!

3. Remove the pie bottoms from the freezer. Divide the filling over the bottoms, sprinkle with some other sesame seeds. You can put them back in the fridge or freezer to get a little more firm or serve immediately.

* You can also use white sesame seeds or a spoonful of tahini instead of black sesame seeds.

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